Now sprinkle the galangal or ginger and spring onions over fish. Thicker fillets may take as long as 20 minutes.

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If you have a fish steamer as shown that is the best option but any steamer that will hold the fish is fine.

Steam fish recipe thai style. Cover and steam for 12. If you havent got a steamer put the parcel on a heatproof plate over a pan of gently simmering water cover with a lid and steam. Put the pan back onto the stove add the soy sauce mixture and stir well.

Do not overcook the fish or its flesh will turn hard and dry. Reduce the heat to medium before removing the lid from the steamer lifting the lid away from you and allowing the steam to dissapate before placing the plated fish onto the top rack of the steamer. The fish is cooked when the flesh flakes easily and does not stick to the bones and the eyes are protruded.

Clean fish and scald in hot water for 4-5 minutes. Nestle the fish fillets side by side on a large square of foil and scatter the ginger garlic chilli and lime zest over them. Cover the steamer or wokpot and steam at high heat for 10 to 15 minutes.

If you have extremely small thin fillets half an inch cook for 4-5 minutes. Steam for 15 minutes. Step 2 Steaming the.

How to Make Authentic Thai Steamed Fish with Lime Sauce Recipe Step by Step. Combine fish stock ingredients in a pot. Check for doneness using.

Cover and steam for 10 -. Step 1 Prepare the fish. Full steamed fish recipe here.

Place fish on a dish that can fit the varoma tray. Wash and clean the fish removing the guts. Bring to a boil then reduce the heat add seasoning and simmer for 10-15 minutes.

Place the fish with its belly flaps splayed out on a piece of parchment paper 35cm by 25cm on the steaming plate. Set steamer over pot and pour chicken broth over fish. Steam fish until cooked through 12-15 minutes.

Bring 2 inches of water to boil over high heat in the bottom of the steamer. Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. Steam the fish over high boiling water for about 10 - 15 minutes depending on the size of your fish.

Pour the soy sauce over the pak choi and loosely seal the foil to make a package making sure you leave space at the top for the steam to circulate as the fish cooks. Getting the timing right will ensure moist and tender fish. Ingredients for Steamed Thai Fish with Lime Sauce Recipe.

Fish is done when inside is easy to flake and white no longer transparent. Preheat oven to 180C350F unless using stove top steamer. Steam on high heat for about 8 minutes for small fish below 500 g and 10 minutes or more for larger fish.

Place coriander roots into the cavity of the fish and lemongrass around it. Using 2 large spatulas transfer fish to a. Pour the mixture into a bowl and set aside.

As soon as the sauce bubbles up and boils pour the soy sauce over the fish. Pour the soy sauce over the pak choi and loosely seal the foil to make a package making sure you leave space at the top for the steam to circulate as the fish cooks. Pour the hot oil over the steamed fish.

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. Place the kaffir lime leave in the cavity and place on a steaming tray.

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