Tuesday, 23 September 2008
Thai steamed seabass - my favorite
I must have mentioned by now how much I love Thai food.
Now this is a dish which is light, very delicate and delicious, incredibly healthy, simple and flavoursome, and beautiful too.
I prefer to buy fillets of sea bass (cut in front of me) rather than the whole fish, purely for taste, it also cooks faster and more evenly.
Anyway, for 2 you will need:
- 2 fillets of sea bass (in french 'loup', but buy the babies at a proper fishmonger's, not the big ones..)
- 1 lemongrass
- 1 and 1/2 juicy lime
- Thai fish sauce (beware: this is important, Vietnamese fish sauce tastes completely different)
- 4 medium tomatoes
- 1 big red pepper
- fresh coriander (fresh basil is OK if you're stuck for coriander)
- 3 fresh Kaffir lime leaves (dried if you can get hold of it)
- 1 clove of garlic finely chopped
- 1 nail worth of finely chopped ginger
- 1 Bird eye chili
In the photo you can see I see I also used a courgette, but you don't have to.
Place the diced red pepper and diced tomatoes ( and diced courgettes if any) in the lower tier of your steamer.
Place the sea bass fillet in the top tier of the steamer, with on it one or two slices of lemongrass and the Kaffir lime leaves if dry. Set your steamer on 10 minutes
In the meantime, prepare the sauce:
Squeeze the juice of 1 lime, and mix with it a bit less than the same quantity of fish sauce.
Taste and adjust (it should not taste too salty nor too sour from the lime) with the juice of he 1/2 lime and the fish sauce.
When the taste is right, add the rest of the sliced lemongrass, the sliced bird's eye chili, the garlic and the ginger,kaffir lime leaves and fresh coriander chopped.
When the fish and vegges have finished cooking, dispose on a plate and add the sauce on top. Serve immediately, and sit down to enjoy the beautiful signals ALL your taste buds will send your overwhelmed brain.
Source: Chorchaba, who used to be my Thai cooking class master, the best ever Thai cook I ever hope to encounter..