While Indian food takes the top position in my favourites, Thai comes a close second. The freshness of herbs and spices and the balance of flavours in Thai food makes it extra special. When I was in Phuket for a vacation last year, I took a very short, yet amazing Thai cooking class, I loved the steamed fish they served and taught there. Ready in a jiffy, this very healthy fish dish can be one of the dishes you serve in a party or the main part of a simple week-night dinner. I am very happy to share the recipe with you today.
What you’ll need for 2 servings
4 garlic cloves
2 tbsp fresh coriander
4 green chilies (you could reduce these if you wish to make it milder)
2 tbsp lemon juice
2 tbsp fish sauce
1 tbsp sugar
A pinch of black/white pepper
Chicken Stock cube or stock
Fish, now this depends, if I am serving this dish for a gathering I use whole fish with head on like trout, if serving for a simple dinner I use a fillet, like dory for its creamy texture
Lightly pound garlic, coriander stems, and chilies.
Add lime juice, fish sauce, sugar, and pepper; mix with a spoon to combine. Set sauce aside.
Place fish on a plate that will fit inside the steamer with some wiggle room; If using a fillet, I cut the fish into two, its easier to handle that way.
Crumble 1 stock cube over the fish and pour the sauce over it, to cover it well.
Steam the fish until cooked through, 12-15 minutes for whole fish and 7-8 min for fillet
Serve hot with steamed jasmine rice.