Thai Steamed Fish

I made this for lunch today and the result was so nice I thought why don't I share it right away! Knowing me, if I put off then it might be days before I manage to get back to it. This dish is very simple and very easy. All you need to do is whip up a marinade, pick some fresh firm white fleshed fish with the skin on, marinate the fish for 30 minutes then put the whole thing in a steamer to cook and you are more or less done! You can do it with whole fish like Telapia or fish fillet (which can be anything from carp, monkfish, ruhi, aeir etc.) I did with Ruhi fish fillets for lunch today. If you get a fish that is fresh, then this is a great no fuss dish to make and serve. Goes well with both rice and noodles.

Thai Steamed Fish
Serves 4

For the Marinade:
Brown Sugar - 1 tablespoon
Lemon Grass (the white fragrant bit) - 2 tablespoons (roughly chopped)
Soy Sauce - 1 1/2 tablespoons
Fish Sauce - 1 1/2 tablespoons
White Vinegar - 2 tablespoons
Green Chili - Finely chopped 1
Finely chopped Fresh Ginger - 1 tablespoon
Sesame Oil - 1 tablespoon

Other ingredients:
Fish fillet - 500 grams
Canned Button Mushroom - 6 Thinly sliced
Spring Onion - cut into halves and in 2" lengths 1/2 cup
Fresh Ginger - cut into thin matchsticks 1 tablespoon
Chicken stock - 1/3 cup
Fresh Coriander Leaves (Cilantro) - for garnishing
Corn powder - 2 teaspoon (mixed with 1 tablespoon room temperature water)

1. Wash and pat dry the fish fillet.

2. Mix all the marinade ingredients together and soak the fish fillet in it. If you are using a whole fish, clean the inside of the fish well by cutting the fish at the belly. Make sure you rub the the marinade both inside the belly and outside the fish. Cover and let the fish marinate for 20 to 30 minutes.

3. In the mean time pour water in your steamer and let the water come to a boil. If you do not have a steamer, you can do what I do. Use a wide mouthed pot and fill it with water. Cover the top with a bamboo strainer. Don't worry if the strainer is larger than the pot. As long as a good portion of the strainer is over the pot your are fine.

4. Once the steamer is read, transfer the fish with all the marinade into a heatproof dish that will fit the steamer (or the part of the bamboo strainer on top of the pot). Carefully place the dish into the steamer and cover it. If you are using the bamboo strainer, then you can use a large metal bowl to cover the dish. Just make sure the whole dish is nicely covered.

5. Let the fish steam till it is done. To check if the fish is done or not, gently scrape a bit with a fork. If the fish flakes then it is done.

6. Carefully remove the dish from the steamer. Gently pour the accumulated sauce from the dish into a bowl. Pick away any lemon grass pieces that might be sticking to the fish. Put the fish on a serving dish.

7. Strain the sauce into a pan and put it back in the stove. Add the chicken stock, mushroom slices, spring onion and ginger and let it simmer for 2 minutes. Check the seasoning and adjust if needed.

8. Add the mixed corn powder and let the sauce come to a boil and thicken slightly.

9. Pour the sauce over the steamed fish and garnish with the Cilantro.

10. Serve immediately.

Enjoy!!!!