Steamed Fish from Thai Cuisine
Steaming as a procedure for cooking was first known to have been practices 10,000 years ago in steam pits, in Cochise country, Arizona. In the Yellowstone river valley in China, steam cookers made of stone were found as far back as 5000 BC. In Thai cuisine steamed food is the very definition of minimalist cooking.
This recipe for steamed fish integrates some very simple ingredients that are intrinsic to Thai food. Pak choi, soy sauce, the old faithful combination of ginger and garlic, red chilies, lemon zest and juice among others.
Quintessentially simple, and every bit delectable. Read ahead for the complete recipe.
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Steamed Fish - Recipe
- 2 firm trout fillets of about 200 grams each
- 1 inch knob of ginger, peeled, washed and fine chopped
- 1 small red chili, seeded and fine chopped
- Juice from 1 lemon
- Lemon zest
- 3 babby pak choi, cut into quarters along the length
- 2 tablespoon soy sauce
Procedure of Preparation
- Place the fillet pieces side by side on a large piece of aluminum foil.
- Gently rub the fillet pieces with ginger, garlic, chili and lime zest.
- Add the lime juice in a drizzle and scatter the pak choi pieces. Top it with soy sauce.
- Seal the foils in a lose manner. This will allow space for the circulation of the steam.
- Steam for about 15 minutes.
- This steamed fish preparation is best served with jasmine rice.
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