| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Thai |
Fish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Whole fish — trout sea bass |
|
|
Perc |
| 4 |
|
Fresh green chiles — diced |
| 6 |
|
Cloves garlic — chopped |
| 2 |
tb |
Thai fish sauce (nam pla) |
| 4 |
tb |
Lime juice |
| 1/2 |
c |
Chicken stock |
| 2 |
|
Green onions — cut in half |
|
|
Lengthwi |
| 2 |
|
Stalks lemon grass — (heart |
|
|
Section only) |
|
|
Cilantro sprigs — for |
|
|
Garnish |
INSTRUCTIONS
Scale and clean fish, then rinse with cold water. Pat dry with paper
towels. Make diagonal slashes (almost to the bone) 2 inches apart on both
sides of fish. Set fish on a heat-proof plate that is at least 1 inch
smaller in diameter than your wok . Mix together chiles, garlic, fish
sauce, lime juice and chicken stock. Adjust for a predominantly sour taste.
Pour over fish. Scatter green onions and lemon grass over fish. Fill wok
with 2 inches of boiling water. 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 rice. Serves 4 wi th other entrees.
Recipe By : Joyce Jue
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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