Thai traditional steamed fish with garlic and lime sauce. Tender, tasty and simple dish. I cooked it in an oven, A fish it fit prefacely in a roasting pan, also creates an instant taxture on the skill and facilitates to cooked the fish inside the steamer pot.
Snapper is the most favor fish in this recipe, sometime trout or tilapia are good too.
1 whole white snapper,
cleaned, scored to the bone on both sides in 1inch intervals (600g-800g or 1 1/2- 2 pounds)
1-2 stocks celery, sliced
2 inch ginger root peeled, sliced
1 whole lemon grass, pound, sliced
1/2 cup water
Cilantro leaves and lime sliced for garnish (optional)
5-6 garlic cloves, thiny sliced
2-3 Thai chilies, chopped
3/4 cup fresh
2 tbsp fish
Directions, Preheat the oven 350 F
Meanwhile making the sauce by combining lime juice, sugar, fish sauce, in a small bowl. Stir well until the sugar dissolves. Add chili and garlic, lightly whisk. Set aside.
Use the roasting pan without a rack and instead have ribs on the bottom of the pan to elevate the meat. Cover the bottom of a pan with water and center a fish in the pan, add ginger, celery and lemon grass, cover the ingredients with a lid.
Place the roaster on the center rack in a preheated oven. cook for 20 minutes, remove form the oven. Pour the mixture lime sauce onto fish. Put back in the oven, let cook for 10 more minutes.
Using 2 large spatulas, transfer fish to a serving plat. Spoon juice in steamer on a plate over the fish. Garnish with lime slices and cilantro leaves.
Directions, Marinate the beef with all the Marinade ingredients, about 30 minutes.
Heat a wok on medium heat add cooking oil, When it's hot, add the garlic and remaining ground pepper, keep stirring until
golden brown and aromatic. Then place the marinaded beef in a hot wok, turn up the heat over moderate stir fry
until the beef have no pink or about 1 minute.
Add beef broth or water, cook until water is reduced about 2 minutes, add onion and sweet pepper. Then stir fry until the onion its transparent and lightly brown. Remove from heat, serve immediately with steamed rice.
I used to eat some Japanese curry at the restaurant in Thailand, It looks and smells simple. But great presentation with deep fried crisp pork cutlet, and good combination when you bite together. Could you imagine that? How yummy it would be?
300 grams pork, cut into bite size pieces
1 large onion, sliced into 1/2 inch thick wedges
1 large potato, peeled, cut into bite size pieces
2 medium carrots, cut into bite size pieces
Haft green apple, peeled chopped
Haft banana, peeled chopped
1 tbsp. olive oil
2 cups water
3 cups pork stock or chicken stock
1 box Japanese curry roux
Directions, Heat olive oil in a deep pan or skillet pan at medium to high heat, Add pork, cook until there is no pink, Add onion stir fry until aromatic, Add potatoes and carrots then stir fry for 2 minutes or until lightly brown.
Remove the mixture into medium pot then add pork broth or chicken broth, water, apple and banana. Bring to a boil, reduce the heat and simmer, covered the mixture for about 60 minutes or until the vegetables are tender.
Add Japanese curry, stir until the curry is fully dissolved and the mixture has thickened. Let cook for 2 more minutes, before removing from the heat