Tuesday, February 17, 2009


The fish..
Steam hammour or any white meat fish with ginger, coriander roots, salt & sesame oil

The gravy..

Boil fish stock from the steamed fish water

Add in:
Blended lemongrass (2stalks)
Match shapes galangal & ginger
Kaffir lime leaves
Sugar & salt
Fish sauce
Vinegar (cider & rice)
Light soy sauce (Not too much)
Chili padi (Bird's eye chilli)
Lime juice
Sweet Onion

Fish Sauce 2 tbsp
Add Thickening sauce (Corn Flour with cold water)

Place the fish on a metal plate with candles heating it up. Pour the gravy over the fish & garnish with spring onion & coriander

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