Steamed Fish - Pla Neung * Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Whole Fish,
5: Sliced Shallots,
4 Cloves: Minced Garlic,
4: Green Jalapeno Peppers,
1/2 tsp: Salt,
1/4 tsp: White Pepper,
3 tbsp: Fish Sauce, Nam Pla
3 tbsp: Tamarind Juice,
2 tbsp: Lime Juice,
4: Thin Slices Galangal,
2: Thinly Sliced Kaffir Lime Leaves,
1 tbsp: Oil,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp