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Pla Nueng See Ew | Steamed Thai Fish with Soy Sauce
(0)
25 min
Quick
Gurkerl Küche
Ein thailändischer Klassiker: Zartes Kabeljaufilet auf einem aromatischen Bett aus frischem Ingwer und Jungzwiebeln sanft gedämpft, verfeinert mit einer würzigen Sojasauce und heißem Sesamöl. Herrlich leicht, saftig und voller feiner Umami-Aromen.
Ingredients
Preparation method
Preparation & Side Dish
Thoroughly rinse the jasmine rice and cook in lightly salted water according to the package instructions. Then cover and keep warm.
Peel the fresh ginger and cut into fine matchsticks (julienne). Trim the spring onions and also slice them lengthwise into thin strips. Slice the garlic wafer-thin. Deseed the red chilli pepper and cut into thin rings. Roughly tear the fresh coriander.
Steam Fish & Mix Sauce
Pat the cod fillets dry. Spread half of the sliced ginger and spring onion strips onto a deep, heat-resistant plate. Place the cod on top and distribute the remaining ginger strips and garlic slices over it.
Chef's tip
If you do not have a steamer basket, you can also place the heat-resistant plate onto a small inverted bowl in a large pot with a little boiling water and cover tightly with the lid.
Pouring hot oil over at the end is the secret of this cooking method – it coaxes the freshness out of the spring onions and combines wonderfully with the soy sauce.
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