|
|
300g of fish (Seabass)
1/2 tablespoon of Thai red chillie paste
2 cups of coconut milk
2 eggs
1/2 tablespoon of palm sugar
1/2 cup of sweet basil
2 tablespoons of fish sauce
Method
1) Cut fish into 1 inches strips.
2) Put coconut milk in a mixing bowl and put in Thai red curry, plam sugar and fish sauce into the bowl then mix them well together.
3) Break 2 eggs into the coconut milk mixting bowl and beat the eggs well
4) Bring the foil bowl and put sweet basil at its base then put fish on top of basil leafs.
5) Put cuconut mixture in the foil bowl then bring it to steam for about 15 minutes or until the coconut mixture is set hard and the fish is done.
Steamed Fish in Soy Sauce
Ingredients
1 whole sea bass fish (500g)
2 tablespoons of finely slice of pork belly
2 tablespoons of finely slice of ginger
2 tablespoons of finely slice of spring onion
1 teaspoon of sesame oil
2 stalks of chives
1-2 finely slice of chillies
1 tablespoon of garlic fried in cooking oil until golden brown
1/4 teaspoon of white pepper
2 tablespoon of soy sauce
1 cups of chicken stock
Method
1) Bring half of the pork belly and put on the dish and then put sea bass on top of it. Put remaining pork belly on top of the fish.
2) Bring the dish containing fish in step 1 to steam in a steamer, before it start to cook put half of spring onion and ginger on top of the fish.
3) While waiting for the fish to cook, put sesame oil into a pan then put chicken stock into it, bring it to boil, and then put spring onion and ginger and chilli into the pan.
4) Pour the sauce from step 3 on top of the fish in the steamer; leave the fish to cook a further few minutes.
5) Take the fish out from steamer and put chives and fried garlic on top of the fish.
Navigation:
Recipes Contents:
Soup and Curry |
Deep fried and Stir fried |
Salad |
Steamed |
Grilled |