This is the most well known steamed fish dish in Thailand, presented with zesty Thai stew pepper, garlic and lime juice sauce. In Asia fish is constantly steamed entirely, however on the off chance that you like to utilize filets essentially lessen the cooking time. Red stew peppers are chiefly for added colors. The best part is that steamed fish is one of the fastest and best fundamental dishes to get ready.<\/span><\/p>\n Fish is delicate and exquisite and can be handily changed into such countless dishes. Be it a fragrant fish curry or fresh seared fish fry, it is a superb fixing to explore different avenues regarding. Be that as it may, many individuals avoid cooking it believing it to be testing. While it is actually the case that cooking fish requires some measure of expertise, it is not difficult to accomplish it.<\/span><\/p>\n Today, Chef Amy Beh will be showing how to prepare this Thai style steam fish or in Chinese, Nian Nian You Yu \u5e74\u5e74\u6709\u4f59. This is an auspicious saying for the Lunar New Year, may you have abundance year after year.\u00a0<\/span><\/p>\n Check out the Thai Style Steam Fish recipe video here using La gourmet Elite Stainless Steel Steamer<\/span><\/a> and Glass Food Chopper<\/a><\/span>:[\/vc_column_text][vc_video link=”https:\/\/youtu.be\/ZQw2hosY9kQ” align=”center”][vc_column_text]Ingredient<\/strong><\/p>\n 800g Grouper fish (gutted and cleaned)<\/span><\/p>\n Ingredients A<\/strong><\/p>\n Sauce B<\/strong><\/p>\n 1. Cut a few slits on the fish.\u00a0<\/span><\/p>\n 2. After that, rub some salt on both sides of the fish.\u00a0<\/span><\/p>\n 3. Massage a little cooking wine onto the fish both in and out. The wine will give a nice aroma when it is steamed.\u00a0<\/span><\/p>\n 4. Place the fish, butterfly style onto the steaming plate.\u00a0<\/span><\/p>\n 5. Boil some water with the Elite Stainless Steel Wok. While waiting for that, go to the next step.<\/span><\/p>\n 6. Use the food chopper to blend the fresh coriander, garlic, chili padi, and chicken stock. Adding chicken stock not only gives it flavor, it makes blending easier as well.\u00a0<\/span><\/p>\n 7. Put the fish in for steaming after the water has boiled. Steam for 8 to 10 minutes. <\/span><\/p>\n You can tell that the fish is cooked when the eyes popped out. Other ways to determine if a<\/span> fish is cooked<\/span><\/a><\/span> is by flaking it with a fork. Position the fork at 45 degrees and try to flake the flesh out. If it flakes easily, then it is cooked.\u00a0<\/span><\/p>\n 8. Next, prepare the sauce. Mix fish sauce, lime juice, sugar, chicken stock, pepper, chicken stock and the chopped ingredients earlier together.\u00a0<\/span><\/p>\n 9. Once the fish is done cooking, take the plate out. Then, pour the sauce on top of the Thai style steam fish. Garnish with extra coriander leaves and serve!\u00a0<\/span><\/p>\n 10. Give it a try at serving this Thai style steam fish with Thai jasmine rice, and in the event that you have sesame seeds, toast a modest bunch and throw them into the rice not long prior to serving.<\/span><\/p>\n Prepare Your Fish Beforehand<\/b><\/p>\n Most wet markets sell fish that have effectively been scaled and gutted. On the off chance that a fish has not been cleaned, you can request that the fishmonger clean it for you.\u00a0<\/span><\/p>\n Whenever we serve an entire fish at the restaurants, we likewise trim off the balances in light of the fact that the fish is more straightforward to serve without them. With some scissors, remove the fins from the two sides of the fish, from the paunch, and afterward the dorsal fins (the ones running along the back). At long last, trim the tail by cutting it into a V-shape and score the fish.<\/span><\/p>\n <\/p>\n Sniff the fish<\/b><\/p>\n Fresh fish ought not smell yet ought to have a gentle fragrance. It is ideal to keep away from fish that has a solid, off-putting scent or an acrid smell. The smell of the fish is explicit to the ocean or waterway from where it has been gotten.\u00a0<\/span><\/p>\n It is normal and wonderful. Fish that is old or damaged has an impactful and sharp smell of <\/span>trimethylamine<\/span><\/span><\/a> – a natural compound set free from spoiling fish.<\/span><\/p>\n <\/p>\n See the eyes<\/b><\/p>\n This is maybe perhaps the most ideal way to check in the event that your fish is new or not. The eyes of the fish can enlighten you a ton concerning its newness. The eyes should be swelling, sparkly and clear.\u00a0<\/span><\/p>\n They should be no shadiness present. Regardless of whether the eyes are depressed into the head, it could recommend that the fish is old.<\/span><\/p>\n <\/p>\n Really take a look at the gills<\/b><\/p>\n In the event that the fishmonger permits, it’s an ideal opportunity to get handsy. Look into the gills to ensure that the internal parts are red. This is fundamentally where the fish’s oxygen vessels are and the fresher it is, the more splendid red it ought to be.\u00a0<\/span><\/p>\n The gills will more often than not obscure over the long haul as its myoglobin would oxidize into <\/span>metmyoglobin<\/span><\/span><\/a>. Stay away from the fish until it has become brown or even dark.<\/span><\/p>\n <\/p>\n Search for the firm, gleaming flesh<\/b><\/p>\n The tissue of the fish should ricochet back on contacting it. The skin has a characteristic metallic gleam and ought not to look dull.\u00a0<\/span><\/p>\n The outer layer of the skin should be tight and the scales may be firmly joined. Broken skin or free scales could be indications of decaying fish.<\/span><\/p>\n <\/p>\n Feel the scales<\/b><\/p>\n Indeed the fish might seem sparkly and metallic (two viewable signals of newness) however put it to a genuine test and run your hands on the scales. They should still feel firm as it’s a type of covering for the fish.\u00a0<\/span><\/p>\n The scales will generally slide off effectively on the off chance that the fish isn’t excessively fresh from the sea and has been sitting on the counter for quite a while.<\/span><\/p>\n <\/p>\n![\"grouper](\"https:\/\/www.lagourmet.com.my\/wp-content\/uploads\/2022\/02\/grouper-fish-as-the-main-ingredient-in-thai-style-steam-fish.jpg\")
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![\"other](\"https:\/\/www.lagourmet.com.my\/wp-content\/uploads\/2022\/02\/other-ingredients-of-the-recipe.jpg\")
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![\"sauce](\"https:\/\/www.lagourmet.com.my\/wp-content\/uploads\/2022\/02\/sauce-for-the-thai-style-steam-fish.jpg\")
[\/vc_column_text][vc_column_text]Directions for Thai Style Steam Fish:<\/b><\/p>\n![\"cut](\"https:\/\/www.lagourmet.com.my\/wp-content\/uploads\/2022\/02\/cut-a-few-slits-on-the-fish.jpg\")
<\/span><\/p>\n![\"rub](\"https:\/\/www.lagourmet.com.my\/wp-content\/uploads\/2022\/02\/rub-some-salt-on-the-fish.jpg\")
<\/span><\/p>\n![\"massage](\"https:\/\/www.lagourmet.com.my\/wp-content\/uploads\/2022\/02\/massage-cooking-wine-onto-the-fish.jpg\")
<\/span><\/p>\n![\"place](\"https:\/\/www.lagourmet.com.my\/wp-content\/uploads\/2022\/02\/place-the-fish-butterfly-style-into-the-steamer.jpg\")
<\/span><\/p>\n![\"blend](\"https:\/\/www.lagourmet.com.my\/wp-content\/uploads\/2022\/02\/blend-other-ingredients-for-the-sauce.jpg\")
<\/span><\/p>\n![\"water](\"https:\/\/www.lagourmet.com.my\/wp-content\/uploads\/2022\/02\/water-is-boiled-and-ready-to-steam.jpg\")
<\/span><\/p>\n![\"fish](\"https:\/\/www.lagourmet.com.my\/wp-content\/uploads\/2022\/02\/fish-is-cooked-when-its-eyes-popped-out.jpg\")
<\/span><\/p>\n![\"mix](\"https:\/\/www.lagourmet.com.my\/wp-content\/uploads\/2022\/02\/mix-the-sauces-together.jpg\")
<\/span><\/p>\n![\"mix](\"https:\/\/www.lagourmet.com.my\/wp-content\/uploads\/2022\/02\/mix-the-blended-ingredients-into-the-sauce.jpg\")
<\/span><\/p>\n![\"pour](\"https:\/\/www.lagourmet.com.my\/wp-content\/uploads\/2022\/02\/pour-the-sauce-onto-the-steamed-fish.jpg\")
<\/span><\/p>\n![\"thai](\"https:\/\/www.lagourmet.com.my\/wp-content\/uploads\/2022\/02\/thai-style-steamed-fish-ready-to-serve.jpg\")
<\/b><\/p>\nChoosing the freshest fish for this Thai style steam fish<\/b><\/h4>\n