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Thai Ginger Steamed Fish, Pla Nung Khing

Thai Ginger Steamed Fish, Pla Nung Khing

This is a simple, common dish that you find throughout Thailand. Many local neighborhood markets sell whole fish like this, then they are taken home and steamed with ginger.

 

Ingredients

For 4 Person(s)

Ingredients

  • 2 Lb Fish, we used red snapper
  • 1 Cup Fresh Ginger, matchstick slices
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Sugar
  • 2 Teaspoons Oyster Sauce
  • 2 Teaspoons Golden Mountain Sauce
  • 3 Green onions, 1 inch pieces
Buy ingredients for this Recipe

Method for Thai Ginger Steamed Fish, Pla Nung Khing

We used Red Snapper, likely a farmed red snapper, from a local market that cleaned it. Use any fish you like and if you can use white fish filets as well, such as halibut or cod.

Wash your fish. Clip away any large fins using kitchen shears.  Score the fish twice on each side, as shown.  Put it on a plate.

Wipe each side of the fish with salt, sugar, oyster sauce, and Golden Mountain Sauce.  Rub these four seasonings gently into the fish by hand.

Open the fish and stuff the inside with 3/4 cup ginger.

Sprinkle the rest of the ginger all over the fish.

Slice each 1 inch piece of green onion into smaller shavings and put it on top of the fish.

Place a steaming rack into your wok and set the platter with the fish, on the rack.  Put about two inches of water into the wok and bring it to a boil. Cover the wok with a lid and let it steam for about 20 minutes, until the fish is cooked.

Ingredients Ready

Ingredients Ready

Clip Fins

Clip Fins

Score Fish

Score Fish

Rub Seasoning Onto Fish

Rub Seasoning Onto Fish

Stuff Belly With Ginger

Stuff Belly With Ginger

Top With Ginger And Onion

Top With Ginger And Onion

Wok With Rack

Wok With Rack

Cover And Steam 20 Minutes

Cover And Steam 20 Minutes

Enjoy Steamed Ginger Fish

Enjoy Steamed Ginger Fish



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