Steamed Whole Fish – Pla Chon Pae-sa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Seafood, Thai | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Whole Rock Cod |
| 1 | t | Salt |
| 1/2 | t | White Pepper |
| 2 | Minced Garlic Cloves | |
| 1 | c | Chopped Celery |
| 2 | T | White Wine |
| 1 | T | Fish Sauce, Nam Pla |
| 2 | Sliced Green Jalapeno | |
| Peppers | ||
| 1 | c | Chopped Green Onions |
| Scallions Or Spring | ||
| Onions |
INSTRUCTIONS
Although rock cod is a fresh water fish, snapper or sole can be substituted. In fact this is delicious with any salt water fish. ~----------------- Clean the fish and slash to the bone three times on each side. Rub with salt and pepper. Place on a steaming plate and top with the remaining ingredients. Place in a steamer, cover and steam for 15 minutes on high heat. Remove and serve. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Don’t put a question mark where God puts a period.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 48
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 613.9mg
Potassium: 301.3mg
Carbohydrates: 9.2g
Fiber: 2.7g
Sugar: 4.2g
Protein: 1.6g