Thai country-style steamed fish in garlic lim
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Thai country-style steamed fish in garlic lim
  Thai    Fish    Garlic    Seafood  
Last updated 6/12/2012 1:26:31 AM. Recipe ID 60958. Report a problem with this recipe.
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      Title: Thai country-style steamed fish in garlic lim
 Categories: Seafood, Thai
      Yield: 4 Servings
 
      1 lb Whole fish -- trout sea bass
           Perc
      4    Fresh green chiles -- diced
      6    Cloves garlic -- chopped
      2 tb Thai fish sauce (nam pla)
      4 tb Lime juice
    1/2 c  Chicken stock
      2    Green onions -- cut in half
           Lengthwi
      2    Stalks lemon grass -- (heart
           Section only)
           Cilantro sprigs -- for
           Garnish
 
  Scale and clean fish, then rinse with cold water. Pat dry with paper
  towels. Make diagonal slashes (almost to the bone) 2 inches apart on
  both sides of fish. Set fish on a heat-proof plate that is at least 1
  inch smaller in diameter than your wok .  Mix together chiles,
  garlic, fish sauce, lime juice and chicken stock. Adjust for a
  predominantly sour taste. Pour over fish. Scatter green onions and
  lemon grass over fish. Fill wok with 2 inches of boiling water.  When
  it comes to a full boil, set fish plate on rack or trivet. Cover
  tightly. Reduce heat to medium-high and steam for 12 minutes. If meat
  by the bone is opaque white, fish is done. Garnish fish with cilantro
  and serve with cooking juices. Accompany with steamed rice. Serves 4
  wi th other entrees.
  
  




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Recipe ID 60958 (Apr 03, 2005)

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