11-09-2004, 03:58 PM
2 lb Whole red snapper or -white fish 1 ts Galanga; finely chopped 1/2 tb Lemon grass; * 6 Medium fresh red chilies 2 tb Red onions; chopped 1 tb Preserved soy beans, -(tao geo kao) 1 tb Fish sauce (nam pla) 1 ts Kaffir lime leaves; -thinly sliced 1/2 c Basil leaves, -(thai basils preferred)(Thai Steamed Fish with Basil)
* Sliced thinly-crosswise (use the base only, about 2 or 3 inches from the root)
DIRECTIONS: Chop coarsely--the Galanga, lemon grass, onions, chilies and soy beans in a blender or food processor (add a tbsp of water if necessary). Wash, clean and pat dry the fish well. Cut 3-4 deep slits crosswise on both sides and cover with the spice mixture pushing the mixture into the slits. Place the dressed fish in a platter deep enough to accommodate extra liquid when the fish is cooked. Place the platter in the steamer. Sprinkle basils and Kaffir lime leaves. Place 2 pieces of paper towels over the top but not on the fish to catch any excess moisture while steaming. Cover and steam over high heat for 20 minutes or until fish is fully cooked. Serve immediately with cooked rice. NOTE: All the listed ingredients can be found in any Thai grocery stores.
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* Sliced thinly-crosswise (use the base only, about 2 or 3 inches from the root)
DIRECTIONS: Chop coarsely--the Galanga, lemon grass, onions, chilies and soy beans in a blender or food processor (add a tbsp of water if necessary). Wash, clean and pat dry the fish well. Cut 3-4 deep slits crosswise on both sides and cover with the spice mixture pushing the mixture into the slits. Place the dressed fish in a platter deep enough to accommodate extra liquid when the fish is cooked. Place the platter in the steamer. Sprinkle basils and Kaffir lime leaves. Place 2 pieces of paper towels over the top but not on the fish to catch any excess moisture while steaming. Cover and steam over high heat for 20 minutes or until fish is fully cooked. Serve immediately with cooked rice. NOTE: All the listed ingredients can be found in any Thai grocery stores.
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