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Title: STEAMED FISH - PLA NEUNG *
Categories: Thai, Seafood
Yield: 4 Servings
1 1/2 lb Whole Fish
5 Sliced Shallots
4 Cloves Minced Garlic
4 Green Jalapeno Peppers
1/2 ts Salt
1/4 ts White Pepper
3 tb Fish Sauce (Nam Pla)
3 tb Tamarind Juice
2 tb Lime Juice
4 Thin Slices Galangal
2 Thinly Sliced Kaffir Lime
- Leaves
1 tb Oil
Northern Thailand has many recipes for freshwater fish and one of the
most popular cooking methods is steaming, which retains the flavor
and moistness of the fish.
Clean the fish and then make three slashes on each
side with a sharp knife.
Place on a steaming plate. Sprinkle the remaining ingredients over
the fish.
Place in a steamer and steam on high heat for 20 minutes. Present on a
serving dish or a banana leaf.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
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