Thai-style Steamed White Fish with Vegetables
This delicious dish features soft steamed white fish and an array of vegetables flavored with a distinctively Thai herb combination, as well as an attractive color palette to brighten up your meal.
What to prepare
Ingredients
- 2 cutsWhite Fish (such as sea bass or cod)
- 2 tbspShaoxing Rice Wine (or White Wine)
- Salt (A pinch)
- 200 gjulienned Carrot
- 10 cmLeek
- 0.5Red Pepper, slices into 5mm julienne strips
DRESSING
- Fresh Coriander Leaf (cilantro) (to garnish)
- 10 gchopped Ginger Root
- 1 tbspNam Pla (Thai Fish Sauce)
- 1Juice of Lime or Lemon
- 2 cmLengths of Leek, finely chopped
- 1 tspSugar
Steps
1) Lightly season the fish with the pinch of salt and the 2 tbsp of wine (this also eliminates any fishy smell).
2) Make the dressing first, by mixing the ingredients in a bowl.
3) Spread some kitchen paper over the wire shelf, spread the julienned vegetables on the paper, and slot the wire shelf into the upper shelf position. Place the fish on the enamel shelf (without the trivet) and slot the enamel shelf into the lower shelf position. Cook both items on Steam 1 for 10 minutes.
4) To serve, place the fish on a bed of the vegetables, sprinkle with the coriander leaves and drizzle with the dressing.
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