Aftermath of digging in before I remembered to take a picture..
Another recipe that I’ve tried and loved from eatingthaifood.com. I’ve actually tasted this on one of those random shopping trips in Bangkok, and I never thought I’d be able to recreate it at home. But I did! I think the real star of the flavours are the lime, chilli and the broth. When I cooked this dish, I did not notice that I was out of coriander and omitted it. It still tasted fantastic. Here’s the recipe.
Author: Mark Wiens
For the fish:
- 1 whole barramundi, about 1 – 2 kilos (or whatever size you can get), guts and gills already removed
- 5 stalks lemongrass, bottom half only, smashed, and cut into chunks
For the sauce / soup:
- 1 cup good chicken stock or fish stock (fresh or canned)
- 2 Tbsp finely chopped palm sugar
- 8 Tbsp lime juice
- 6 Tbsp fish sauce
- 2 heads of garlic, chopped
- Thai chilies to taste, finely chopped
- 20 – 25 sprigs cilantro, chopped
- 1- 2 stalks Chinese celery, cut into 1-inch pieces
- Make sure your fish is scaled and gutted, and then score the fish with 3 diagonal incisions on each side of the fish. Cut off the top halves of the lemongrass, bruise, and stuff the lemongrass into the cavity of the fish. Steam the fish over high boiling water for about 10 – 15 minutes depending on the size of your fish.
- In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour the mixture into a bowl and set aside.
- Mince the garlic, chilies, and cilantro, and mix into the chicken stock soup, along with fish sauce and lime juice. Stir gently and then taste test. Make sure it’s sour, and balanced with a hint of sweetness.
- When the fish is fully steamed, transfer it to a serving platter (with edges to keep in the soup), garnish with a bed of Chinese celery, and place the fish on the platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish.