Title: Pla Nung Horapa (Thai Steamed Fish With Basil)
Categories: Seafood, Thai
Yield: 6 Servings
2 lb Whole red snapper or
- white fish
1 ts Galanga; finely chopped
1/2 tb Lemon grass *
6 md Fresh red chilies
2 tb Red onions; chopped
1 tb Preserved soy beans
- (Tao Geo Kao)
1 tb Fish sauce (Nam Pla)
1 ts Thai lime leaves;
- thinly sliced
1/2 c Thai basil leaves
* Sliced thinly-crosswise (use the base only, about 2 or 3" from
the root)
Chop coarsely--the galanga, lemon grass, onions, chilies, and soy
beans in a blender or food processor. Add 1 tb water if necessary.
Wash, clean and pat dry the fish well. Cut 3 to 4 deep slits
crosswise on both sides and cover with the spice mixture pushing
the mixture into the slits. Place the dressed fish in a platter
deep enough to accommodate extra liquid when the fish is cooked.
Place the platter in the steamer. Sprinkle basils and Thai lime
leaves. Place 2 pieces of paper towels over the top but not on the
fish to catch any excess moisture while steaming. Cover and steam
over high heat for 20 minutes or until fish is fully cooked. Serve
immediately with cooked rice.
Note: Listed ingredients can be found in any Thai grocery stores.
