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
- 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
- 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.
I found this recipe randomly and decided to try it out. It tastes great! I used half a fish instead of fish fillet like the author, but it turned out fantastic.
My very humble attempt sans garnishing.
- 2 slices of Red Snapper Fish Fillet (mine is 380gm in total)
- 1 tsp Salt, to rub on the fish
- 1 tbsp Corn Flour / Tapioca Flour, to rub on the fish (optional)
- 75g Fermented Bean Paste, a.k.a 豆瓣酱 / 豆酱 “Tao-Cheo“
- 1/2 tsp Sugar
- Ginger, julienned
- 1 tbsp Soy Sauce
- 1 tbsp Hot Shallot Oil
- Fried Shallot
- Spring Onions
- Coriander Leaves
- Clean fish, pat dry. Rub salt on the fish, and then pat some corn flour on it.
- Place some ginger on a steaming dish, place fish on top.
- Apply fermented bean paste on top of the fish. Just like spreading peanut butter on your bread, generously. Sprinkle sugar on top.
- Bring water in the steamer to a boil and steam fish over high heat for 7 minutes.
- While the fish is steaming half way, heat shallot oil and soy sauce in a pot and bring to a boil.
- Remove fish from the steamer, pour away excess steaming liquid.
- Drizzle hot shallot oil and soy sauce mixture over. Garnish and serve!
I love to eat salmon and I normally just toast a steak or fillet with salt and pepper. Today, I wanted to do a Japanese food night for my girl, and found this awesome recipe from just one cookbook. And then I went to look at her fabulous recipe page and found so many more treasures that I’m contemplating buying her ebook now. I tried the recipe and it turned out perfect! Here’s the recipe, need to keep it for future use.
2 salmon fillets with skin (3/4 inch thickness; skin will hold the flesh together while cooking.)
Freshly ground black pepper
1 Tbsp. flour (* see the note below for why using flour)
½ Tbsp. olive oil
1 Tbsp. butter
1 Tbsp. sake (or dry sherry: I substituted all sake with Hua Diao Jiu)
1 Tbsp. sake (or dry sherry)
1 Tbsp. mirin (or 1 Tbsp. sake + 1 tsp. sugar)
1 Tbsp. sugar
2 Tbsp. soy sauce
1. Combine the ingredients for Seasonings and mix well until the sugar is mostly dissolved (or you can microwave for seconds). Rinse the salmon and pat dry. Season the salmon with salt and black pepper on both sides.
2. Sprinkle 1/2 Tbsp. of flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess flour.
3. In a frying pan, add the olive oil and melt the butter over medium heat. Don’t burn the butter. If the frying pan gets too hot, reduce heat or remove from the heat temporally.
4. Add the salmon fillets, skin side on the bottom. Cook the salmon for 3 minutes, or until the bottom side is nicely browned.
5. Add sake and cover with lid. Steam the salmon for 3 minutes, or until it’s cooked through. Remove the salmon to a plate.
6. Add the Seasonings to the pan and heat up. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.
7. When the sauce thickens, turn off the heat. Plate the salmon e on warmed plate and serve immediately. Notes * By coating the fish with flour, we keep nice umami and juice inside. Also, the texture will get crispy and the sauce will be nicely coated.
All smiles from Japanese dinner night!
Wanted to cook this tonight, and found the recipe on RasaMalaysia.
Ginger and Scallion Fish Recipe (姜葱鱼片)
10 oz. Basa fish fillet (cut into pieces)
2-inch ginger (skin peeled and cut into thin slices)
2 stalks scallion (cut into 2-inch lengths)
1 1/2 tablespoons oil
1/2 tablespoon soy sauce
1/2 tablespoon oyster sauce
1/2 teaspoon corn starch
1 teaspoon sugar
1/4 teaspoon sesame oil
3-4 tablespoons water
Salt to taste
3 dashes white pepper powder
1 teaspoon corn starch
1 teaspoon Shaoxing wine
Marinate the fish for about 10 minutes. Mix the sauce ingredients in a small bowl and set aside.
Heat up the wok with cooking oil. Add ginger slices into the wok when the oil is very hot. Stir-fry the ginger until aromatic and add in the fish fillet. Stir-fry the fish until they are half cooked. Add in the sauce and continue to stir-fry until the fish is cooked through. If the sauce dries out, add in a little water. Add in the chopped scallions and do a few quick stirs, dish out and serve hot.