Steamed fish - pla neung *
Yield: 4 Servings
Ingredients:
- 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
Instructions:
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.
