Thai Steamed Fish Recipe

Ingredients : Serves 6

500 g (1 lb) fish fillets
2 dried chilies
1 teaspoon salt
1 small onion, chopped
3 cloves garlic, chopped
1/2 teaspoon chopped lemon rind
1/2 teaspoon ground turmeric

1/4 teaspoon ground black pepper
2 tablespoons fish sauce
1 cup thick coconut milk

1 egg, beaten
1 teaspoon rice flour, optional
3 tablespoons finely chopped spring onions, green leaves included
2 tablespoons chopped fresh coriander leaves

Method :

Remove all skin and bones from fish and cut into thin slices. Put chilies, salt, onion, garlic, lemon rind, turmeric, pepper and fish sauce into container of electric blender and blend to a smooth paste. Add a tablespoon of the coconut milk if more liquid is required.


Put the blended mixture in a large bowl, add the sliced fish and half the coconut milk and the egg. Mix well until most of the liquid has been absorbed by the fish. Line a heatproof dish with a large cabbage leaf and turn the fish into this. Mix rice flour with remaining 1/2 cup coconut milk and spoon over the fish. Sprinkle with the spring onions and coriander leaves. Cover and steam for 30 minutes. Allow to cool slightly and firm before serving. Serve as an accompaniment to rice.