Ingredients Jump to Instructions ↓


  2. 1 pound whole fish, trout sea bass, perch

  3. 4 fresh green chiles, diced

  4. 6 cloves garlic, chopped

  5. 2 tablespoons Thai fish sauce (nam pla)

  6. 4 tablespoons lime juice

  7. 1/2 cup chicken stock

  8. 2 green onions, cut in half lengthwise

  9. 2 stalks lemon grass, (heart section only)

  10. Cilantro sprigs, for garnish

  11. Scale and clean fish, then rinse with cold water. Pat dry with

  12. paper towels. Make diagonal slashes (almost to the bone) 2 inches

  13. apart on both sides of fish. Set fish on a heat-proof plate that

  14. is at least 1 inch smaller in diameter than your wokMix together chiles, garlic, fish sauce, lime juice and chicken stock. Adjust

  15. for a predominantly sour taste. Pour over fish. Scatter green onions and lemon grass over fish. Fill wok with 2 inches of boiling water.

  16. When it comes to a full boil, set fish plate on rack or trivet. Cover tightly. Reduce heat to medium-high and steam for 12 minutes. If meat by the bone is opaque white, fish is done. Garnish fish with cilantro and serve with cooking juices. Accompany with steamed

  17. rice. Serves 4 with other entrees. NOTES : Thai cooks use an oval, metal pedestal plate, which

  18. comfortably holds whole small fish weighing from one to 1 1/2 pounds. In the American kitchen you can use a heat-proof glass pie plate or a shallow bowl that is at least one inch smaller in diameter

  19. than your steamer. A 14-inch wok with a dome- shaped cover makes a perfect steamer when fitted with a Chinese steaming rack, a

  20. 12-inch round cake-cooling rack or a two- inch-high trivet to

  21. support the pie plate or bowl. An alternative is to use an ob long

  22. Dutch oven for steaming, and an oblong plate for the fish. For the following recipe, use whole trout, sea bass, perch or red

  23. snapper. If whole fish are not available, fish steaks and fillets

  24. 1/4 cup of coconut milk

  25. juice and only 1/4 cup of chicken stock next time. I tweaked this

  26. recipe by using the diced up, non-heart sections of the lemongrass in the steaming water. I used Tilapia for the fish, bought it at

  27. a little Asian grocery where you pick them live out of a tank.

  28. The rest of the meal : jasmine rice, baby bok choy in oyster sauce.

  29. Rule of thumb when cooking fish : 10 mins per inch of thickness

  30. (measured at thickest portion of fish). This has always worked

  31. for me.


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