ปลานึ่งมะนาว
- 1 whole barramundi, or any white, mild flavoured fish about half a kilo in weight.
- 3 Tbsp fish sauce
- 4 Tbsp lime juice
- 2 Tbsp palm sugar syrup
- 3 Tbsp finely chopped garlic
- Chopped Thai chilies, to taste
- 1 Tbsp chopped garlic
- 1/2 cup chopped cilantro
- Chinese celery leaves, cucumbers, any salad for garnish
Zubereitung
- Make the sauce: Mix together chopped garlic, Thai chilies, lime juice, fish sauce, palm sugar syrup, and pickled garlic and its liquid if using. Set aside.
- Prep the fish: Wash and dry off the scaled and gutted fish. Score the fish by making two diagonal, deep incisions on the thickest part of the fish on each side.
- Steam the fish: Make sure the water in the steamer is on full boil. Place the fish on a deep plate and place in the steamer for 7-10 minutes. Check doneness by lifting the thickest part of the meat with a fork to see if it flakes easily from the bones. If it doesn’t lift off the bones easily, put the meat back and let it cook some more.
- Decorate a big plate with Chinese celery leaves and cucumbers. When the fish is done, take it out of the steamer and place it on the plate. Add the chopped cilantro into the sauce and mix. Pour the sauce all over the fish. Serve with some jasmine rice.
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