Steamed Thai Fish

Ingredients

• 100g fish fillets per person (we used 300g of sea-bass)
• 15g coriander, stalks and all
• ½ teaspoon tomato purée
• 1 tablespoon hoi sin sauce
• 1 teaspoon ground ginger
• 1 teaspoon Thai seven spice
• a few shakes of soy sauce

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Serves: 3

Method

1. Roughly chop the coriander, including the stalks, and then place all the ingredients, except the fish, into a food processor.
2. Thoroughly blend them until it forms a paste.
3. Evenly spread some of the paste onto the flesh side of each piece of fish.
4. In your steamer, line the bottom with leafy green vegetables such as pak choi or cabbage leaves and place the fish on top.
5. Put about 4cm of water into a pan large enough to hold your steamer and bring it up to the boil.
6. Put the steamer over the pan, put the lid on the steamer and steam the fish for 5 minutes.
7. When the fish is cooked, carefully take it out of the steamer and serve with the vegetables. We also served the fish with a Thai noodle broth.

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Useful Information

Can it be frozen? No.
Can it be prepared in advance? No.
Will leftovers be nice? Yes, if eaten cold, for up to 2 days.

Notes