Prep 30 mins
Cook 20 mins
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.
- 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)
- 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.
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!
MADE FOR ZWT 4. Wow, Mersaydees, I don't know why it should be, but my dish came out far too salty. I always use a low-salt chicken stock, and I followed your directions and ingredients to the letter, using a little more fish than specified. I love the ingredients but I feel this is a recipe which might be improved by using wine instead of stock, and a little less oyster and fish sauce. I could not find savoy cabbage, not even ordinary cabbage (it's almost winter here) and I used a large iceberg lettuce leaf, which worked just fine. Like Ellie I also had to use another kind of mushroom (don't think Cloud's Ears are available in SA!) I so enjoyed the challenge if the dish, as I don't steam often! I agree that this will be great over noodles, but first the saltiness must be toned down. (How I would have loved to give you 5 stars, but it would not have been honest). I post 1 picture, but in the forum which put out the challenge there's also one taken during prep. I'll also post a couple in our thread in the African Forum (Cafe ZMAKK Gypsies!) Thanks -- next time it's a 5!!