Steamed Fish With Lime And Chile Recipes

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STEAMED FISH WITH LIME AND GARLIC RECIPE (ปลากะพงนึ่งมะนาว)



Steamed Fish With Lime and Garlic Recipe (ปลากะพงนึ่งมะนาว) image

Pla kapong neung manao (ปลากะพงนึ่งมะนาว), or Thai steamed barramundi fish with lime sauce, is a favorite seafood dish for many Thais. Make this recipe at home and you're in for a real steamed fish!

Provided by Mark Wiens

Categories     Thai

Time 35m

Yield 1 whole fish

Number Of Ingredients 10

1 whole barramundi, about 1 - 2 kilos (or whatever size you can get), guts and gills already removed
5 stalks lemongrass, bottom half only, smashed, and cut into chunks
1 cup good chicken stock or fish stock (fresh or canned)
2 Tbsp finely chopped palm sugar
8 Tbsp lime juice
6 Tbsp fish sauce (here's my preferred fish sauce)
2 heads of garlic, chopped
Thai chilies to taste, finely chopped
20 - 25 sprigs cilantro, chopped
1- 2 stalks Chinese celery, cut into 1-inch pieces

Steps:

  • Make sure your fish is scaled and gutted, and then score the fish with 3 diagonal incisions on each side of the fish. Cut off the top halves of the lemongrass, bruise, and stuff the lemongrass into the cavity of the fish. Steam the fish over high boiling water for about 10 - 15 minutes depending on the size of your fish.
  • In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour the mixture into a bowl and set aside.
  • Mince the garlic, chilies, and cilantro, and mix into the chicken stock soup, along with fish sauce and lime juice. Stir gently and then taste test. Make sure it's sour, and balanced with a hint of sweetness.
  • When the fish is fully steamed, transfer it to a serving platter (with edges to keep in the soup), garnish with a bed of Chinese celery, and place the fish on the platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish.
  • Make sure you eat with steamed rice!

STEAMED FISH WITH LIME AND CHILE



Steamed Fish With Lime and Chile image

This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients. Scoring the fish's flesh allows more of the flavor to season the fish and facilitates faster steaming. The fish is cooked on a plate that fits inside the steamer, to catch the juices.

Provided by Andy Ricker

Categories     Fish     Steam     Valentine's Day     Low Fat     Low Cal     Dinner     Seafood     Bass     Healthy     Lime Juice     Bon Appétit     Lunar New Year     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 13

4 large garlic cloves, crushed
2 tablespoons chopped cilantro stems plus cilantro leaves for garnish
1 tablespoon chopped green Thai chiles
2 tablespoons (or more) fresh lime juice
2 tablespoons Thai fish sauce (nam pla)
1 tablespoon sugar
Pinch of freshly ground white or black pepper
1 whole head-on black bass or rainbow trout (1 1/2-2 pounds), cleaned, scored to the bone on both sides in 1" intervals
2 tablespoons low-salt chicken broth
1 lime, cut into thin rounds
Steamed jasmine rice
Special Equipment
A large bamboo steamer

Steps:

  • In a clay mortar, lightly pound garlic, cilantro stems, and chiles with a wooden pestle until a coarse paste forms. Add 2 tablespoons lime juice, fish sauce, sugar, and pepper; mix with a spoon to combine. (Alternatively, pulse in a mini-processor until a loose paste forms.) Set sauce aside.
  • Place fish on a plate that will fit inside the steamer with some wiggle room; pour reserved paste over. In a wide pot, add water to a depth of 1". Bring to a boil. Transfer fish on plate to steamer. Set steamer over pot and pour chicken broth over fish. Cover; steam fish until cooked through, 12-15 minutes.
  • Using 2 large spatulas, transfer fish to a serving platter. Spoon juices on plate in steamer over fish. Drizzle with lime juice, if desired. Garnish with lime slices and cilantro leaves. Serve with steamed rice.

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