Thai Steamed Fish with Ginger and Mushrooms, 'Pla Nung Khing Sai Het'
Traditionally this is prepared with the fish known in the West as a pomfret, but any similar (flat) fish will do.
This is steamed, and as such is best done in a bamboo steamer, because in a metal steamer condensation on the lid drips onto the food and marks it, spoiling the appearance and also possibly affecting the cooking process (fish is best steamed in "dry" steam). If you use a metal steamer you should cover the fish with a paper towel which is not in direct (or limited) contact with the steamer. Alternatively you can cook this dish in a microwave, using low to medium power.
Clean the fish and score the sides with several cuts to allow the marinade to penetrate.
For 4 Person(s)
Ingredients For Marinade
- 1 Large Mushroom, Thinly Sliced,
- 2 Tablespoons Grated Ginger
- 1 Tablespoon Sliced Jalapeno Pepper
- 2 Scallions/Spring Onions/Green Onions, finely sliced
- 2 Tablespoons Fish Sauce
- 1 Tablespoon Light Soy Sauce
- 1/2 Tablespoon Shrimp Paste (less, to taste)
- 1 Teaspoon Pepper Powder
- 1 Tablespoon Whiskey (if omitted, use fish sauce)
Method for Thai Steamed Fish with Ginger and Mushrooms, 'Pla Nung Khing Sai Het'
Mix the marinade ingredients and rub them into the fish, leaving it to marinade for about an hour in a cool place.
Transfer the fish, and the marinade, on a dish large enough to hold it, to a bamboo steamer (see note above), and steam for about 20-25 minutes (if microwaving, cook until the flesh adjacent to the bones is cooked, allowing it to rest for 1 minute after each 3 minutes cooking before testing).