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Steamed Thai Fish 03

Steamed Thai Fish 03 comes together with Whole Fish Trout Sea Bass Perch, Garlic Chopped, Thai Fish Sauce, Lime Juice, and Chicken Stock. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 lb
• 6 clove
• 2 tbsp
• 4 tbsp
• 1/2 cup

Method (preview)

1. 1

   Scale and clean fish, then rinse with cold water.

2. 2

   Pat dry with paper towels.

3. 3

   Make diagonal slashes (almost to the bone) 2 inches apart on both sides of fish.

4. 4

   Set fish on a heat-proof plate that is at least 1 inch smaller in diameter than your wok.

5. 5

   Mix together chiles, garlic, fish sauce, lime juice and chicken stock.

6. 6

   Adjust for a predominantly sour taste.

7. 7

   Pour over fish.

8. 8

   Scatter green onions and lemon grass over fish.

9. 9

   Fill wok with 2 inches of boiling water.

10. 10

    When it comes to a full boil, set fish plate on rack or trivet.

11. 11

    Cover tightly. Reduce heat to medium-high and steam for 12 minutes.

12. 12

    If meat by the bone is opaque white, fish is done.

13. 13

    Garnish fish with cilantro and serve with cooking juices.

14. 14

    Accompany with steamed rice.

15. 15

    In the American kitchen you can use a heat-proof glass pie plate or a shallow bowl that is at least one inch smaller in diameter than your steamer.

16. 16

    A 14-inch wok with a dome- shaped cover makes a perfect steamer when fitted with a Chinese steaming rack, a 12-inch round cake-cooling rack or a two- inch-high trivet to support the pie plate or bowl.