Recipe by mersaydees
This is from David Thompson's Classic Thai Cuisine. Note to self scribbled on the recipe says, "Pretty & delicious". David says, "It is a perfect foil for a searingly hot curry, such as a green curry..., or a Nam Prik....." Note: it cooks in a steamer.
Top Review by ellie_
This is wonderful and a different way (for us at least) to have fish. This is the first time I ever made steamed fish and it wont' be the last!I did make some subs based on what was available and what I had on hand by using other dried mushrooms than the ones called for and instead of oyster sauce I used soy sauce and brown sugar instead of palm sugar. I also used regular cabbage. We served this with recipe#258806, but this would be wonderful over asian noodles! Thanks for sharing! We will be making this again soon!
- 1 leaf savoy cabbage
- 7 ounces red snapper fillets, cubed (sea bass)
- 4 mushrooms, cloud's ear, sliced (if dried, rehydrate in warm water for 20 minutes)
- 2 tablespoons fresh ginger, julienned
- 2 pickling onions, finely sliced
- 7 ounces chicken stock (1 cup)
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon palm sugar
- 1 teaspoon white peppercorns, ground
- 2 tablespoons cilantro leaves (coriander)
Directions See How It's Made
- Line a medium heatproof bowl with the cabbage leaf, then add the fish, mushrooms, ginger and onions.
- Bring the stock to the boil, then add the fish sauce, oyster sauce and palm sugar.
- Pour the stock over the fish, place the bowl in a steamer, and steam for about 10 minutes or until the fish is cooked.
- Serve sprinkled with pepper and cilantro.