Thai Snapper With Ginger (Pla Bae Sae)

READY IN: 50mins
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!

Ingredients Nutrition


  1. Line a medium heatproof bowl with the cabbage leaf, then add the fish, mushrooms, ginger and onions.
  2. Bring the stock to the boil, then add the fish sauce, oyster sauce and palm sugar.
  3. Pour the stock over the fish, place the bowl in a steamer, and steam for about 10 minutes or until the fish is cooked.
  4. Serve sprinkled with pepper and cilantro.

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