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Steamed Fish A'la Thai
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280g fish bones or 1 cube anchovy stock
2.5cm galangal, peeled and thinly sliced
60ml fish sauce
200g sliced cabbage
1 medium carrot, peeled and cut into thin strips
280g pickled vegetables, cut into small strips
1 large tomato, quartered
2 stalks lemon grass, cut into 2.5cm
3 kaffir lime leaves
1 litre water
Sugar
Juice of 1 lime
2 large red chillies, thinly sliced
2 sour plums, diced
5cm ginger, peeled and cut into thin strips
2 tablespoons cooking oil
2-3 shiitake mushrooms, soaked in hot water, drained and cut into strips
1 ( 500g ) sea bass or garoupa, cleaned and gutted
2 sprigs coriander leaves ( cilantro ), cut into 1.25cm
1 red chilli, cut into thin strips
Method :
To make the soup, boil fish bones or anchovy cube, half of the galangal slices, 2 tablespoons fish sauce, cabbage, carrot, pickled vegetables, tomato, lemon grass and kaffir lime leaves in water for 15-20 minutes. Season with sugar and lime juice. Set aside.
Combine chilli slices, sour plums, ginger strips, remaining galangal slices and mushroom strips. Sprinkle half the mixture onto a heatproof dish and place the fish on top. Sprinkle the remainder on top of the fish along with remaining fish sauce.
Steam fish for 10-15 minutes over rapidly boiling water.
To serve, pour the boiled soup on the fish, garnish with coriander leaves ( cilantro ) and red chili strips.
Chef's note : After steaming the fish, discard the stock as it has a strong fishy odour.
As a variation, the fish can be steamed together with soaked rice vermicelli and 180ml chicken stock. the vermicelli acquires a unique taste. You can also add crisp-fried shallots as garnishing and drizzle the dish with 1 tablespoons of oil from fryng these shallots.
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