Thai Style Steamed Fish

Thai Style Steamed Fish
Thai Style Steamed Fish

Whenever I go home to visit my mom, I always ask for this recipe. My mom loves to go to fish market daily and Bengali loves fishes. In the market, most have live fish tanks where you can choose which luck fella gets to come your home for your dinner table. This is a simple way to prepare, yet my mom has mastered. So pick out your own fish to slaughter, you might look stupid but you are a foodie after all and you can do anything with the freshest fish.

This is a simple way to prepare, yet my mom has mastered. So pick out your own fish to slaughter, you might look stupid but you are a foodie after all and you can do anything with the freshest fish.

Thai Style Steamed Fish
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
Whenever I go home to visit my mom, I always ask for this recipe. My mom loves to go to fish market daily and Bengali loves fishes. In the market, most have live fish tanks where you can choose which luck fella gets to come your home for your dinner table. This is a simple way to prepare, yet my mom has mastered. So pick out your own fish to slaughter, you might look stupid but you are a foodie after all and you can do anything with the freshest fish.
Course: Fishes, Healthy, Side Dishes, Steamed
Cuisine: Thai
Servings: 4 people
Calories: 200 kcal
Ingredients
  • 5 oz (150 gram) Whitefish fillets skinless; Codfish or Halibut fish
  • Kosher salt to taste
  • Freshly ground pepper to taste
  • 5 Scallions cut into 2-inch pieces
  • 12 inch Ginger peeled and cut into matchsticks
  • 2 tablespoon Soy sauce low sodium
  • 3 tablespoon Peanut oil
  • 3 cloves Garlic minced
  • 1 Jalapeno pepper red or green; seeded and cut into matchsticks
  • ½ teaspoon Salt
  • 1 Red bell pepper cut into matchsticks
Instructions
  1. Rinse the fish with cold water and pat it dry.

  2. Then sprinkle with 1 teaspoon salt and few grinds of pepper.

  3. Arrange 4 fillets in a single layer in a glass or enamel pie plate.

  4. Top with ½ of the scallions and ginger, and get the remaining 4 fillets on top to make 4 sandwiches.

  5. Now drizzle with 1 tablespoon of Soy Sauce and refrigerate until ready to cook or up to 30 minutes.

  6. Then remove the fish from the refrigerator.

  7. Now fill a wok or large Dutch oven with 2 to 3 inches of water and bring to boil.

  8. Put a large steamer in the wok.

  9. NOTE

    The water should not touch the bottom of the steamer.

  10. Then set the pie plate in the steamer.

  11. Cover it and steam until the fish is cooked through, for about 15 to 20 minutes.

  12. Then transfer the fish to a plate and drizzle the collected juices on it.

  13. Now heat the skillet with peanut oil over medium-high heat.

  14. Add the remaining ginger, garlic, jalapeno and ½ teaspoon salt and stir-fry for 30 seconds.

  15. Then add the remaining 1 tablespoon of soy sauce and remove from heat.

  16. Slice the remaining scallions and scatter over the fish along with the bell peppers and pour the ginger mixture on top of it.

SERVE
  1. Sprinkle some freshly ground pepper and serve.

OUR DINE TABLE
  1. This dish is simple yet classy. This has become a benchmark for Thai kitchen. The steamed fish doused with all ingredients releases the flavor of the aromatics into the flesh of the fish. You can serve it with Thai Jasmine Rice for a flavor-packed low-fat meal. Spice up your cooking and eating with this flavorsome steamed fish dish.

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Nutrition Details

CategoryAmount
Calorie 200
Fat 9 g
Protein 40 g
Carbohydrate 17 g
Sugar 6 g
Fiber 7 g
Article Tags:
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Article Categories:
Fishes · Healthy Foods · Side Dishes · Steamed Foods

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