HIGHLIGHT RECIPE: THAI STEAMED FISH

TWCT is glad to publish a delicious and healthy oriental flavour recipe Thai Steamed Fish as today's highlight recipe. Well presented this recipe is made by wonderful home chef Mrs. Sahana Wahid from Kuala Lumpur, Malaysia.

Recipe Follows:

Recipe courtesy : eatingthaifood.com

Ingredients

1 whole fish

For the sauce / soup:
1 cup good chicken stock or fish stock (fresh or canned)
2 Tbsp finely chopped palm sugar(can use white sugar )
8 Tbsp lime juice
6 Tbsp fish sauce
6-7 pods of garlic, chopped
Red chillies, finely chopped
a handfull of cilantro, chopped

Clean the fish. Make deep cuts on it . Steam the fish over for about 15 minutes.
In a saucepan, heat the chicken stock until it comes to a boil, and then toss in
the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour
the mixture into a bowl and set aside.
Mince the garlic, chilies, and cilantro, and mix into the chicken stock soup
, along with fish sauce and lime juice.
Make sure it's sour, and balanced with a hint of sweetness.
When the fish is fully steamed, transfer it to a serving platter
garnish with a bed of Chinese celery, and place the fish on the platter.
Gently scoop on all the sauce over the fish,
putting most of the garlic and chilies on the top of the fish and enjoy.

Bon Appitit!