Thai Snapper With Ginger (Pla Bae Sae)

Submitted 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."

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 4

ingredients

• 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

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.

Reviews

[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!

 

[Zurie]

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!!