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Ingredients

Adjust Servings:
1 (about 400g) Whole Fish (pomfret is traditional, but tilapia and seabass work well), scaled and gutted
3 Pickled Plums in brine
2 tbsp light soy sauce
2 tbsp Oyster Sauce
1 tsp Sesame oil toasted
1 tsp Sugar
1-2 Spring onions sliced diagonally
2cm piece Fresh Ginger finely sliced
A handful of Chinese celery leaves
1 large Red Chili sliced
Sticky Jasmine Rice Cooked to serve
WHOLE STEAMED FISH WITH PICKLED PLUMS

WHOLE STEAMED FISH WITH PICKLED PLUMS

Cuisine:
    • 30 minutes
    • Serves 2
    • Medium

    Ingredients

    Introduction

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    Since the blast in the travel industry to Thailand in the 1980’s Thai food has set up traction as one of the world’s driving schools of culinary expressions, it is one of the 5 most well-known food types worldwide, the others being Indian, Chinese, French, and Italian. When you visit Thailand, although it is feasible to appreciate western food, what’s the point? You are in the home of one of the world’s excellent cooking schools, so pause for a minute or two and appreciate. 

    THAI CUISINE KNOWS ITS PLACE WELL!

    Thai food started with individuals who emigrated from the southern Chinese regions into current Thailand numerous hundreds of years prior. Truly there were multiple Szechwan impacts in Thai cooking, albeit, throughout the long term, countless different effects have influenced Thai food. 

    In a more removed past, Buddhist priests brought an Indian touch, and southern Muslim states impacted the cooking in the south of Thailand. A lot later, Thai food was affected by European cuisine after contact with Portuguese ministers and Dutch merchants. 

    During these occasions, there were even a few impacts from the Japanese. Today Thai food is its own, with a unique novel mix of the 5 tastes: sweet, sharp, harsh, intense, and fiery. 




    SUCCESSFUL IN EVERY CATEGORY!

    Thai food is by and large arranged into 4 sorts; rice dishes which change from one district to another, with the north and north-eastern areas favoring the tacky assortment of rice and focal Thailand leaning toward the more fragrant variety. At that point comes side dishes. It is a serious huge gathering since it incorporates curries, soups, mix fry’s, plates of mixed greens, plunges, and going with words known as “naem.” 

    Treats are the third classification in Thai food sources; they are typically made of rice flour, sugar, and coconut. Albeit yam, taro, and water chestnut are added to certain treats. Finally, plate dinners; will have a blend of meat, vegetables, and roasted noodles or Thai seared rice.

    APPRECIATING WHAT WE HAVE AND KNOW!

    It’s time to give a god push of appreciation to the amazing Thai cuisine by providing a delicious recipe from its list. We present you the WHOLE STEAMED FISH WITH PICKLED PLUMS recipe, also known as (pla neung Kiem buoy). It’s easy, well-understandable for beginners, and very tasty in flavor, especially for people who admire eating fish. Go ahead and try, and you won’t be regretting reading our recipe. 

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    Steps

    1
    Done

    Wash your fish properly and also dry it with kitchen paper thoroughly before starting with it. Slice through the meat on both sides by sashing cuts diagonally to the bone and set it aside.

    2
    Done

    Mix up the plums with their liquid along with soy and oyster sauce, sesame oil, sugar, and 2 tablespoons of water to make the sauce. Make sure to squash the plums with a spoon's back to break them plums a little. Stir the mixture continuously until the sugar gets dissolved.

    3
    Done

    Place the fish into a heatproof tray that can be easily adjusted in the steamer. Pour the sauce over the fish and cover with the lid. Steam the fish on medium heat for 15 minutes or more, depending on what type and size of fish you are using.

    4
    Done

    Once 15 minutes finish, add the spring onion, ginger, celery leaves, and red chili to the plate. Cover the fish back and let it cook for five more minutes until the fish is completely cooked. To know when your fish is ready, lift the flesh from the tip of the knife, and if it peels off easily, that's your cue.

    5
    Done

    Serve warm in a platter along with all the cooking juices over sticky jasmine rice. Enjoy!

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