Quick & Easy

Whole thai-style steamed fish

Steaming this fabulous Thai-style steamed fish is best done in a bamboo steamer, but if you have a metal one just loosely wrap the whole parcel in baking paper.
Whole Thai-style steamed fish



1.Blend or process the chilli, garlic, ginger, sugar, fish sauce and coriander roots until smooth. Heat the oil in a medium pan and cook chilli paste, stirring, until fragrant. Add stock and juice and simmer, uncovered, for about five minutes until the sauce is thickened slightly.
2.Cut three slits in the thickest part of one side of each fish. Line a bamboo or metal steamer with a heatproof plate or banana leaves or baking paper. Place the fish in the steamer in a single layer. Cook the fish, covered tightly, over a wok or pan of boiling water for about five minutes or until the flesh flakes. Transfer fish to serving plates and pour sauce over.
3.Top with capsicum and coriander leaves.

Best made close to serving. Not suitable to freeze. Suitable to microwave.


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