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Fresh Thai Steamed Fish

Prep: 15 Mins

Cook: 15 Mins

Easy to prepare, and even easier to cook - this delicious steamed seabass dish makes for an ideal midweek treat. Healthy, flavourful and damn tasty too - this will be a new favourite for sure.


  • 1 whole sea bass
  • 2 stalks of lemongrass, bottom half only
  • 3-4 kafir lime leaves
  • 1 head garlic, chopped
  • 2 Thai chilies, to taste, finely chopped
  • ½ bunch coriander, chopped
  • 6 pieces of sliced galangal
  • Sesame oil

The Sauce

  • A tsp of vegetable oil
  • 2 Tbsp garlic
  • 2 spring onions, chopped
  • 1 Tbsp light soy sauce
  • 1 Tbsp fish sauce
  • 1 Tbsp brown sugar
  • 1 Tbsp lemon juice


Preparation

1. Slice the galangal, lemongrass and spring onion

2. Finely chop the red chillies, coriander, kaffir lime leaves and coriander. Mix them all together in a mixing bowl and set aside.

3. Mix the sauce ingredients in a small bowl

4. Stuff the fish with the sliced galangal and lemongrass. Cover the top of the fish with the mix of chopped vegetables.

Cooking

5. Set a large wok or steaming pan up with a steamer stand and fill with boiling water to a third of the way up the sides.

6. Place the fish plate into the wok or pan, cover with a lid and steam for 7–12 minutes, until cooked (see Tip). Remove and set aside, place a handful of coriander and the sliced spring onions on top of the steamed fish.

7. Heat the vegetable oil in a frying pan until smoking-hot. Carefully pour the hot oil over the spring onion and fish to sizzle, then spoon over the sauce mixture and serve.

How To Make Fresh Thai Steamed Fish

In today's episode of Wok Wednesday, Jeremy shows us how to make a deliciously fresh Thai steamed fish! - Check it out!

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!



  • 1 whole sea bass
  • 2 stalks of lemongrass, bottom half only
  • 3-4 kafir lime leaves
  • 1 head garlic, chopped
  • 2 Thai chilies, to taste, finely chopped
  • ½ bunch coriander, chopped
  • 6 pieces of sliced galangal
  • Sesame oil

The Sauce

  • A tsp of vegetable oil
  • 2 Tbsp garlic
  • 2 spring onions, chopped
  • 1 Tbsp light soy sauce
  • 1 Tbsp fish sauce
  • 1 Tbsp brown sugar
  • 1 Tbsp lemon juice


Preparation

1. Slice the galangal, lemongrass and spring onion

2. Finely chop the red chillies, coriander, kaffir lime leaves and coriander. Mix them all together in a mixing bowl and set aside.

3. Mix the sauce ingredients in a small bowl

4. Stuff the fish with the sliced galangal and lemongrass. Cover the top of the fish with the mix of chopped vegetables.

Cooking

5. Set a large wok or steaming pan up with a steamer stand and fill with boiling water to a third of the way up the sides.

6. Place the fish plate into the wok or pan, cover with a lid and steam for 7–12 minutes, until cooked (see Tip). Remove and set aside, place a handful of coriander and the sliced spring onions on top of the steamed fish.

7. Heat the vegetable oil in a frying pan until smoking-hot. Carefully pour the hot oil over the spring onion and fish to sizzle, then spoon over the sauce mixture and serve.

How To Make Fresh Thai Steamed Fish

In today's episode of Wok Wednesday, Jeremy shows us how to make a deliciously fresh Thai steamed fish! - Check it out!

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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