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The steamed fish Thai style
This fish, which is steamed with the addition of the spicy paste. The effect is curious: on the one hand – the clean taste of the fish, which happens only when cooking for a couple, with another powerful blast of sour-sweet-salty-spicy taste. In General, try.
Ingredients
Preparation:
Combine in a mortar the chopped garlic, chilli peppers and the roots of cilantro (look on the shelves of cilantro with the roots or replace the stems) and RUB for about a minute to a state of rough paste.
Add the fish sauce, juice 1 lime and a couple tablespoons of broth or water, add the spices and stir.
Preparing this dish for the first time, it should be remembered that the delicate balance of sour, sweet, salty and spicy is the basis for many Thai dishes, so if you want add more sugar or less fish sauce.
A whole fish – it can be Dorada, sea bass, trout or any other fish, just not very bony – clean, gut and remove gills. Make a few vertical cuts on each side of the fish, cutting to the bone. Lay the fish on a plate, pour the contents of the mortar, and right in the plate, put in the steamer.
If You don't have a double boiler of suitable size, can do: buy a round metal mesh bryzgogasitelem and put it in the wok for roasting or Smoking of larger products. Either way, let in a wok or saucepan under the steamer boiling, a sufficient (small) amount of water, and the top will cover, so that the steam circulating inside, and the fish were prepared without your participation. It will take 12-18 minutes, depending on its size.
Carefully remove the plate (it will be hot!) from the steamer, if you wish, put on a serving dish and accompany with rice. While serving, add a slice of lime and plenty of greens of cilantro, it is very appropriate! published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: arborio.ru/ryba-na-paru-na-tajskij-maner/
Ingredients
- 2-4 servings
- Fish weighing 1 1/2 to 1 kg.
- for the pasta:
- 6 cloves of garlic
- 1 tbsp finely chopped green Chile
- 1 tbsp finely chopped cilantro roots
- 2 tbsp stock or water
- 2 tbsp fish sauce
- juice of 1 lime
- 1 1/2 tsp dark sugar
- 1/4 tsp. ground white pepper
- lime
- coriander
Preparation:
Combine in a mortar the chopped garlic, chilli peppers and the roots of cilantro (look on the shelves of cilantro with the roots or replace the stems) and RUB for about a minute to a state of rough paste.
Add the fish sauce, juice 1 lime and a couple tablespoons of broth or water, add the spices and stir.
Preparing this dish for the first time, it should be remembered that the delicate balance of sour, sweet, salty and spicy is the basis for many Thai dishes, so if you want add more sugar or less fish sauce.
A whole fish – it can be Dorada, sea bass, trout or any other fish, just not very bony – clean, gut and remove gills. Make a few vertical cuts on each side of the fish, cutting to the bone. Lay the fish on a plate, pour the contents of the mortar, and right in the plate, put in the steamer.
If You don't have a double boiler of suitable size, can do: buy a round metal mesh bryzgogasitelem and put it in the wok for roasting or Smoking of larger products. Either way, let in a wok or saucepan under the steamer boiling, a sufficient (small) amount of water, and the top will cover, so that the steam circulating inside, and the fish were prepared without your participation. It will take 12-18 minutes, depending on its size.
Carefully remove the plate (it will be hot!) from the steamer, if you wish, put on a serving dish and accompany with rice. While serving, add a slice of lime and plenty of greens of cilantro, it is very appropriate! published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: arborio.ru/ryba-na-paru-na-tajskij-maner/
