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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Northern Thailand has many recipes for freshwater fish and one of the most popular cooking methods is steaming, which retains the flavor and moistness of the fish.
1 ½ pound whole fish
5 siced shallots
4 cloves minced garlic
4 green jalapeño peppers
½ teaspoon salt
¼ teaspoon white pepper
3 tablespoons nam pla
3 tablespoons tamarind juice
2 tablespoons lime juice
4 thin slices galangal
2 thinly sliced kaffir lime leaves
1 tablespoon oil
Clean the fish and then make three slashes on each side with a sharp knife. Place on a steaming plate. Sprinkle the remaining ingredients over the fish. Place in a steamer and steam on high heat for 20 minutes. Present on a serving dish or a banana leaf.