| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Thai, Seafood |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Whole Fish |
| 5 |
|
Sliced Shallots |
| 4 |
|
Cloves Minced Garlic |
| 4 |
|
Green Jalapeno Peppers |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
White Pepper |
| 3 |
tb |
Fish Sauce (Nam Pla) |
| 3 |
tb |
Tamarind Juice |
| 2 |
tb |
Lime Juice |
| 4 |
|
Thin Slices Galangal |
| 2 |
|
Thinly Sliced Kaffir Lime Leaves |
| 1 |
tb |
Oil |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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