Pla nerng

Pla nerng

Steamed fish

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g skinless, boneless firm white fish fillets
2 dried red chillies
1 teaspoon salt
1 small onion, chopped
3 garlic cloves, chopped
1/2 teaspoon lemon zest, chopped
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
2 tablespoons fish sauce
250ml thick coconut milk
1 egg, lightly beaten
1 large cabbage leaf
1 teaspoon rice flour, (optional)
3 tablespoons spring onion, finely chopped
2 tablespoons fresh coriander leaves, chopped

Method

  1. Wipe the fish with damp paper towel. Cut the fish into six serving portions.
  2. Put the chillies, salt, onion, garlic, lemon zest, turmeric, pepper and fish sauce into a food processor and process to a smooth paste. Add 1 tablespoon of the coconut milk if needed.
  3. Put the blended mixture into a large bowl with half of the coconut milk and the egg and mix well to combine. Add the fish, stir gently to coat and leave for a few minutes until the fish absorbs the liquid.
  4. Line a baking dish with the cabbage leaf. Turn the fish and marinade into the leaf. In a separate bowl, mix together the rice flour, if using, with remaining coconut milk and spoon over the top of the fish. Sprinkle with the spring onion and coriander leaves. Cover the dish and steam over boiling water for about 10 minutes, or until the fish is done. Allow to cool slightly and firm before serving with rice.

Note

  • If you do not have a steamer, you can steam the fish in a hot oven for about 15 minutes, or until done.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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