Thai-style steamed white fish | Fresh flavor
(0)
30 min
Quick
Sezamo
Un preparat emblematic thailandez (Pla Neung Manao), ușor și incredibil de aromat: pește alb fraged gătit la abur cu lemongrass, scăldat într-un sos vibrant de lime, usturoi, sos de pește și ardei iute, servit alături de orez Jasmine parfumat.
Ingredients
Preparation method
Preparing the ingredients and sauce
Prepare the sea bream fillets (or whole fish, cleaned and gutted): dry them with a paper towel and make 2-3 light slashes on the skin. Crush the lemongrass stalks with the flat side of a knife to release their aromas and cut them into 5 cm pieces.
For the aromatic Thai sauce (lime dressing), finely chop the garlic cloves and chili peppers. In a small bowl, mix the freshly squeezed juice of 2 limes with 3 tablespoons of fish sauce and 1 tablespoon of brown cane sugar until the sugar completely dissolves.
Steaming
Place the lemongrass pieces on a heat-resistant plate or directly into a bamboo steamer/steam cooker. Put the sea bream fillets on top of the lemongrass bed. Pour half of the aromatic sauce over the fish and add a few thin slices from the third lime.
Chef's tip
For an extra citrusy and fragrant note, you can add a few kaffir lime leaves or a little grated ginger under the fish before steaming.
Adjust the spiciness level by removing the seeds from the chili peppers if you prefer a milder taste.
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