Thai Style Steamed Fish

Ingredients

1. A fish preferably Barramundi or Snapper (Siakap or Jenahak/Ikan Merah)
2. galangal (lengkuas)
3. lemongrass (serai)
4. ginger (halia)
5. green indian onion 
6. garlic
7. A cup of water (250 ml)
8. tamarind (asam jawa) or bottled preserved asam boi
9. sugar and salt for taste
10. carrot
11. tomato
12. celery & spring onion.

Remove scales, weed and clean the fish. Remove the stomach and half slice the flesh to make it easier for the cooking scents to permeate the fish.

Finely slice galangal, ginger, lemongrass and garlic. Crush tamarind or preserved asam boi in water until thick. Add a little sugar and salt to taste. Make sure it is sour so it does not get diluted with the water seeped out of the fish.

Place fish on a plate dishes. Pour the water that had been dissolved with tamarind or asam boi on the plate together with the sliced galangal, lemongrass, ginger and garlic. Also add chopped tomatoes and carrots on the plate dishes along with the soup earlier.

Steam fish for 15-20 minutes (depending on the size of the fish). When the fish is cooked, sprinkle with sliced spring onions and celery to serve.

Categories: Fish, Thai