DISH NAME : THAI STEAMED FISH

Preparation Time : 30 minutes

Cooking Time : 40 minutes

Description

Basa is a fleshy fish, native of Indochina. Fillets of fish are a strip of fish without bones.
Fish sauce is a dark colored liquid extracted after the fermentation of fish with sea salt. It is used as a condiment in various cuisines. It can be made from raw or dried fish. This sauce is used in cooking as well as for making dipping sauces. Its available in supermarkets.
Brown sugar is white sugar combined with molasses, which gives it a soft texture. Light and dark are the two most common types of brown sugar. In general, the lighter the brown sugar, the more delicate the flavor. Very dark brown sugar has a more intense molasses flavor. Molasses, or black treacle, is a by-product obtained after refining of sugarcane or sugar beets into sugar. The word comes from the Portuguese melaco, derived from mel, the Latin word for "honey".
Galangal, looks like ginger and belongs to the rhizome family. It is also known as 'Siamese ginger' and is commonly used in Southeast Asian cuisine, especially Thai.
Kaffir lime leaves are thick, dark green and shiny. A leaf has two connecting leaves like double leaves. It has a distinct aroma.If a recipe calls for kaffir lime leaves and you can�t find any, don't substitute. It is not worth substituting.The fragrance is is irreplaceable.
Lemon grass is a tall perennial grass. Common names include silky heads, citronella grass etc. It has a subtle citrus flavor and can be dried and powdered, or used fresh. It is commonly used in teas, soups, and curries.

Note

1) If recipe calls for kaffir lime leaves and you can�t find any, don't substitute with lime leaves. The fragrance of kaffir lime is irreplaceable.
2) Both soya sauce and fish sauce are salty. Keep that in mind while adding.
3) If using pressure cooker for steaming, do not use weight.
3) If you cannot get galangal, substitute with ginger.
4) Basa can be substituted with any other fleshy fish fillets.
5) If not adding kaffir lime, add lime zest (outer peel without the white part) to the marinade.
6) Discard the leaves of lemon grass. Cut off the root. Peel the tough exterior part of the stem and take only the tender part of the stem.

Method

1) Marinate fish fllets with galangal, lemongrass, kaffir lime leaves, fish sauce, oil, garlic, brown sugar and red chillies. Keep aside for 20 minutes.
2) Then steam fish in a steamer for 20 minutes or until cooked.
For the sauce--
1) Heat oil in a pan, add garlic & fry till brown. 2) Pour soya sauce, fish sauce, red chillies and brown sugar. Let it come to a boil.
3) When it becomes thick, remove from fire. Add lime juice & spring onions.
4) Pour this over the steamed fish. Serve hot.

Serving Suggestions

Can be served with fried rice.