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Steamed Banana Leaf Fish with Coconut Sauce and Tiger Prawns
6 Portions

6 150-200g cod fillets or similar firm white fish such as haddock
juice of 1 lime
1 1/2 tsp cinnamon powder
1 tsp garlic powder
1 tsp mild paprika
1 tsp dried thyme
1 tsp freshly ground black pepper
pinch maldon salt or good another sea salt
1 Tbsp peanut oil or olive oil

1 Tbsp peanut oil
1 onion, finely chopped
2 tsp fresh ginger, finely chopped
2 Tbsp coriander, finely chopped
1 green chili finely chopped
300ml coconut milk

6 15cm x 10cm rectangles of banana leaves or use foil or baking paper

boiled rice or pilau rice with turmeric and cumin seeds
grilled spicy pita bread slices

Place the fish and tiger prawns in a container and pour over the
lime juice. Mix the cinnamon, garlic, paprika, thyme, pepper and
sea salt in a small bowl until well combined. Sprinkle the mixture
over the fish and prawns, toss them so that it is well coated.
Cover the fish and place it in the refrigerator to marinate for
1-3 hours. Sauce: Place the oil in a saucepan over a moderate
heat, when it is hot add the onion and sweat it for around 1 minute
until it is soft and transparent. Add the ginger and garlic and
cook it stirring occasionally for a further minute. Add the
remaining ingredients and leave it to simmer for 5 minutes. Remove
it from the heat and allow it to cool.

Remove the fish from the marinade and place each piece in the centre
of each banana leaf or substitute. Pour the sauce over each fillet
and bring the sides of the banana leave into the centre so as to
seal in the fish and seal the leaves with tooth picks or wooden
skewers if necessary. Bring some water to the boil in a bottom of
a large steamer then reduce to a steady simmer. Place the fish on
the top level of the steamer and cover, leave the fish to cook for
5-8 minutes dependent on the thickness of the fillets. To Cook
the Prawns: Remove the prawns from the marinade and toss them in
the oil. Heat a grill pan over a high heat and when it is hot place
the prawns in it and cook them for a couple of minutes on each side
so that they are pink or alternatively cook them under a hot grill.
To Serve: Remove the fish from the steamer and place them on serving
plates in their banana leaves and opened up, place a prawn on each
fillet. Serve the fish with a boiled rice or pilau rice and slices
of spicy pita bread.

Turmeric and Cumin Pilau Rice: Soak 300g of long grain rice in
water or rinse it until the water runs clear. Preheat an oven to
1759C. Place a couple of tablespoons of butter or oil in a deep
pan or saucepan which is oven proof and place it over a moderate
heat. When it is hot add 1/2 a finely chopped onion, 2 tsp cumin
seeds and cook it for a 1 minute then add stir in the drained rice
and 1/2 teaspoon of turmeric and cook it for 30 seconds. Pour over
500ml water or vegetable or chicken stock. Place the rice in the
oven covered with a lid or foil. Allow it to cook for 20-30 minutes
until the liquid has dissolved and the rice is tender. Remove the
rice from the oven and add a Tbsp of sultanas, cashews and a little
finely chopped flat leaf parsley (optional) and stir incorporate
them with a fork fluffing up the rice. Keep the rice warm until
ready to serve or serve it cold.

Spicy Pita Bread: Toss slices of pita bread in a little oil with
paprika, crushed dried chilies, fresh garlic or powder and a little
salt. Grill them under a hot grill or cook them in a grill pan or
barbecue. Delicious served hot or cold.

Note: Banana leaves can be purchased from most East Asian Grocers
fresh or frozen but if you unable to find them you can wrap the
fish in parchment paper or foil.


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