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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The Best of Thai Seafood
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1 sea perch weighing 1 to 1 ¼ pounds
15 cloves garlic, chopped
2 tablespoons chopped spring onion
15 prik ki nu
2 teaspoons finely chopped cilantro root
2 tablespoons nam pla
2 tablespoons lime juice
1 cup chicken stock
Scale, clean and wash the fish. Score both sides attractively with a knife and place on a dish. Just break open the chiles in a mortar and mix them with the chicken stock, cilantro root, nam pla, and lime juice. A sour taste should predominant. Pour the sauce over the fish and sprinkly with the garlic and spring onions. After the water has begun to boil, place the fish in the steamer on high heat and steam until done, about 15 minutes. Serve hot.