8/25/2023 0 Comments Fish sauceNext to prepare the fish, make three score cuts all the way through the fillet of the fish, down to the bone, perpendicular on both sides of the fish. Make sure your fish is scaled and gutted, which you can either do yourself, or have the butcher do before hand. The day I went to the market, the selection the fishmonger happen to be on the big side, and so Ying and I picked up a 2 kilo barramundi – pretty large – and I wasn’t complaining. There are really just 2 parts to this recipe: the fish and the sauce (which is kind of eaten more like a soup in Thailand).īarramundi is the most common fish for this recipe The fishĪlthough you could use a different type of fish, like a tilapia, red snapper, or a grouper, the most commonly used fish for this dish in Thailand is a pla kapong (ปลากะพง), which in English is a barramundi.įish come in many different sizes, ranging from 1 kilo or less, to huge. Or you can keep reading from here to get a more in depth explanation of Thai steamed fish with lime and garlic. If you want to get straight to the recipe, you can scroll down to the recipe box below. The ingredients listed in this recipe are from Pai, so a big thank you to her for sharing with us her recipe. She was in Bangkok visiting relatives over the holidays, and we took the opportunity to hang out, and cook up a giant barramundi, fresh from the market. Watch the full video recipe here:įor this fish recipe, I teamed up with Pai from Hot Thai Kitchen – she’s not only an amazing chef but she also makes fantastic videos on her YouTube channel. The great news is… this recipe is quite easy to make, as long as you can get a fresh fish. It’s a marvelous Thai steamed fish dish, and being sour, spicy, garlicky, and well balanced in taste, it’s a Thai dish that really portrays the contrast and excitement of flavors in Thai food. It makes all the difference.Whenever Ying and I go to a Thai seafood restaurant, one of the frequent dishes we order is pla kapong neung manao (ปลากะพงนึ่งมะนาว) – a steamed barramundi fish, in a sauce (or more like a soup) made with lots of fresh lime juice, garlic, and chilies. The ingredients are copied verbatim from book, and are in order of use, and I thought a bit confusing at first, but it works! Lastly, use real butter, good fish and fresh herbs and cheese. My prep time and cook time may be a bit off only because I make it an event and take my time so I guessed at both as if I was trying to get the job done normally. Note: I have had the best success with setting up all ingredients before cooking.Sprinkle the tomatoes, scallions, parmesan cheese and parsley over the fish. (I had trouble sauteing in the sauce, and did use olive oil or coconut oil here). The fish is cooked when the flesh is opaque, not translucent. Sauté 2 minutes longer for thicker fish or 2 minutes less for thinner fish. Turn the fish and sauté for 4 minutes for 1 inch thick fillets. Heat 4 tablespoons of the Key lime butter sauce over medium-high heat in a skillet large enough to hold the fish in one layer.Place the bread crumbs on a second plate and coat the fish with bread crumbs, making sure both sides are coated.Place the flour on a plate and dip the fish fillets into flour, coating both sides.Mix the eggs and water together in a small bowl (whisk vigorously til combined).Raise the heat to medium and stir until the sauce thickens and a few bubbles appear.
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