Steamed Fish - Who Says You Cannot Have The Healthy And The Taste?


Steamed Fish is also known as Pla Neung in Thailand.

Amongst all the Thai recipes, this is probably one that you will find really useful to master.

This is especially so if you are really into healthy food or if you just simply love 'fish' dishes.

This dish is Chinese influenced and there are many variations to what you can add to it but the method will always be the same.

I have in this instance used fresh Tasmanian Salmon fillet to steam but really, the choice is entirely up to your taste and palate.

This way of cooking is absolutely simple and the result always delicious and no doubt enjoyed throughout Thailand.

Pla Neung Thai Recipe:

From The Thai Kitchen:

* Cleaver
* Ladle
* Plate (that you can place in the steamer)
* small saucepan
* Steamer
* Wok

Thai Ingredients:

* 300-350g Tasmanian Salmon Fillet
* 3 tbs ginger (fine strips)
* 3 spring onions (julienne)
* A small pinch of salt
* A small pinch of sugar
* 3 tbs cooking oil
* 2-3 cups water
* 1 tsp sesame oil
* 1 tbs light soy sauce
* 1 tbs oyster sauce


1. In a steamer, bring 2 to 3 cups of water to boil

2. Meanwhile, place the fish fillet on a plate

3. Add the julienne ginger and sprinkle the salt, sugar, sesame oil and oyster sauce on the fish

4. Place the plate of fish in the steamer for 6 minutes

5. When fish is removed from the steamer, season the fish with light soy sauce and spring onions

6. Heat the oil (need to be hot enough) in the small saucepan

7. Pour the hot oil over the fish and you should be able to hear that wonderful sizzling sound

8. Serve fish immediately whilst hot with jasmine rice

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