Title: Steamed Fish - Pla Neung *
Categories: Thai Seafood
Yield: 4 Servings

1 1/2	lb	Whole Fish
5		Sliced Shallots
4		Cloves Minced Garlic
4		Green Jalapeno Peppers
1/2	ts	Salt
1/4	ts	White Pepper
3	tb	Fish Sauce (Nam Pla)
3	tb	Tamarind Juice
2	tb	Lime Juice
4		Thin Slices Galangal
2		Thinly Sliced Kaffir Lime Leaves
1	tb	Oil

Northern Thailand has many recipes for freshwater fish and one of the most popular cooking methods is steaming, which retains the flavor and moistness of the fish. ~--------------------------------------------------------------------- ~-- Clean the fish and then make three slashes on each side with a sharp knife.

Place on a steaming plate. Sprinkle the remaining ingredients over the fish.

Place in a steamer and steam on high heat for 20 minutes. Present on a serving dish or a banana leaf.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

previous

next