I experimented with a different version of SteamedFish tonight. K Tilapia or any white meat fish. I prefer this version better than my other SteamedFish recipe
Yummy, delicious, healthy, easy, pretty… This steamedfish dish has it all. Drizzle a little fish sauce on top, sprinkle some chopped ginger, garlic and chilies and finish with a squeeze of lime and you’ve got yourself a classic Thai inspired dish
He was referring to my new recipe - Thai style steamedfish. I have always steamedfish using. 1 whole fish about 600 g to 700 g (sea bass or red snapper or any fish you like). 1/2 to 3 tablespoon fish sauce (adjust to your taste). 1) Clean the fish, score the fish with 3 to 4 diagonal incisions on each side of the fish. 2) Place the fish onto a deep dish and steam over rapidly boiling water for 10 minutes (or 80% cooked). 3) Make the sauce while the fish is seaming. 4) Open the lid pour the sauce over the fish and continue to steam for 5 to 8 minutes or the fish is fully cooked. ENJOY 1 whole fish. 1/2 to 3 tablespoon fish sauce (adjust to your taste)
Quite similar in taste to Thai steamedfish in that it is spicy and sour, however the colours vary. Place fish on a steaming plate, pour the mixture on top
Cream dory gets cooked pretty fast and steaming the fish longer than is required is not really good. Cream Dory works great on this one but any white fleshy fish would be great
Today’s recipe the Fish Soup with Lemongrass will be coming directly from a recipe book called Little Vietnam by Nhut Huynh and it is one of the first recipes I will try from this amazing book
This is especially good with plain hot steamed rice. Whenever I spied some fresh fish fillets (especially if it's on sale) I almost always end up cooking this
Quick lunch cooked with the leftover rice, it would be tastier with some salted fish flakes. It reminded me of the steamed rice dishes available at the food court located around Bukit Batok MRT station