Sunday, March 7, 2010

Steamed Fish

Ewan's Uncle & Aunt (Hi Peter & Loy) recently enjoyed the experience of a Thai cooking class, something I would love to do one day. In fact they do a lot of things that I would love to experience but as they have dutifully served out their time in the workforce they're absolutely entitled to enjoy life to it's fullest.

Anywho...back to food....

Thai food is up there on my food radar - it's simplicity in combining flavoursome ingredients is ingenious, and just about foolproof.

But it's definately a balancing act - sweet & sour, texture, colour - all principles used within Thai/Asian-style dishes.

Tonight I made a super simple dish that ANYONE could conjure up and suitably impress their guests, even if those guests are all under 5 feet.

Steamed Flathead with ginger & soy sauce


Firm fish
Finely grated fresh ginger
Red chilli, finely chopped (take the seeds out to reduce the hotness)
Snow peas, finely shredded
Finely chopped capsicum
Soy sauce (just a drizzle)


On a piece of non-stick baking paper, place the fish in the centre and scatter the rest of the ingredients over the top of the fish.

Fold the paper into a parcel, ensuring that the fish is totally sealed inside so that the juices cannot escape, and place the parcel in a steamer over boiling water for about 5 minutes.

See, absolutely nothing complicated.


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