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Jules's Blurb: Khwanjais Thai Steamed Fish Recipe is a lovely quick and easy steamed fish recipe which naturally creates its own delicious spicy lime sauce and can be served with our own Seafood Sauce or even  our delightfully spicy Steamed Chicken sauce - Nam Jime Gai Nung . In fact I've even enjoyed it with out special BBQ Sauce too!
Pictured left is the Fish (and you can use pretty much any fish you like) dressed in all its finery, with a healthy layer of finely sliced ginger which is steamed along with the fish and really ads to the flavour of the sauce.
This Steamed Fish Recipe is often referred to as Steamed Fish Ginger, the greenery and sliced lime are added as garnish
In Khwanjai's Thai Cookery Classes she shares lots of chefs tips for creating mouth watering dishes to please all the family and this Fried Fish Recipe and video tutorial is no different, packed with great tips and advice to improve your results! Discover Khwanjai's Thai Cooking School - Trial banquet course for yourself!
I hope you enjoy Khwanjai's Steam Fish Recipe a much as I do, its a fairly quick and easy recipe to make so why not give it a go, try it for yourself.
Steamed Fish Recipe
(Par Tap Tim Nung Manow)
How to Steam Fish
Ingredients:
Serves 2
Fish of Choice (shown is Thai Pomegranate fish)
Thai Chillies
Chinese Lettuce
6 Cloves Garlic (large)
3-4 Spring Onions
Ginger
2 Coriander Root
2 Small Limes
2 ts Salt
2 Tbs Fish Sauce
1 ts Sugar
1 Tbs Chicken Stock Powder
2 Tbs Oyster Sauce
Sesame Oil
Preparation:
Finley slice and chop the ginger having first peeled it
Finely chop the coriander roots and garlic
Finely chop the chillies making tiny rings
Slice 1/2 a lime into thin slices for serving later and the rest into 1/3rds see our Cutting Lime Video for how to do this Thai style
Slice spring onions lengthways having removed most of the green first
Cut leaves from Celery and keep for serving, stems not required
Making the Spicy Lime Sauce:
Squeeze the juice of one and half limes into a large mixing bowl and add the fish sauce
Add Chicken Stock, Oyster Sauce and sugar. Stir until dissolved.
Next add the coriander roots and garlic followed by sliced chillies stirring together
Leave until fish is cooked
Cooking:
Cut a few slices into the fish as per video and season with salt and sesame oil
Stick it in the steamer for about ten minutes, or until cooked, times may vary depending on equipment used
After it is cooked add the sauce we made above, cover with the shredded Ginger and cook for a further 5 minutes
When cooked remove the whole fish from steamer, pour sauce from the steamer over the top and garnish with slices of lime, shredded spring onions and celery leaves
Done!
Serving Suggestion:
First and foremost, serve with Jasmine rice as this is a strong flavoured recipe that needs the rice to temper it down for you to enjoy all the flavours.
Recommended to go with this at the table would be a "Tom Jeut" - Thai for "bland soup" they are anything but bland, they merely go well with spicy dishes to cool down the palate and are usually very tasty soups in their own right, here's a few examples.
Try our Lovely Egg Soup Recipe, or and old favourite Lettuce and Pork Soup or for something you can have as a meal on its own Pork Stuffed Cabbage Soup. Also on the table you would typically have Sweet and Sour Chicken Stir Fry or maybe a simple Vegetable Stir Fry Recipe.
Take a look at our video blog ThaiFood-TV, Jules and Khwanjai eat and discuss this very recipe, well, Jules eats it really.
For the Best Results:
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