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Pla Neung See Ew | Steamed Thai Fish with Soy Sauce
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25 min
Quick
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Zart gedämpfter Kabeljau in einer aromatischen Sauce aus heller Sojasauce, Ingwer und feinem Sesamöl – ein eleganter, leichter Thai-Klassiker, perfekt serviert mit duftendem Jasminreis.
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to package instructions and keep warm.
Peel the ginger and cut it into fine strips. Trim the spring onions and slice lengthwise into thin strips. Peel and finely chop the garlic. Deseed the chilli pepper and cut into thin rings. Wash the coriander and shake dry.
Steaming & finishing
Pat the cod fillet dry, place it on a heatproof deep plate, and distribute half of the ginger and spring onions over it.
Chef's tip
For an even more intense steaming aroma, you can also use a whole sea bass fillet or sea bream fillet.
Pouring hot sesame oil and garlic over the fish unlocks the delicate aromas and gives it the signature sheen and flavour of Thai cuisine.
Ingredients
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