Thai cuisine · Fish & Seafood

Pla Chon Lui Suan

Steamed fish fillets rolled in herb leaves and dipped into a spicy chili, garlic and lime sauce.

Ingredients · for 4 servings

• 700 g sea bass fillet
• 2 stalks lemongrass
• 1 piece ginger (4 cm)
• 1 bunch mint
• 1 bunch cilantro
• 1 white cabbage
• 5 garlic cloves
• 4 Thai chilies
• 5 tbsp lime juice
• 3 tbsp fish sauce
• 1 tbsp palm sugar
• 3 scallions

Instructions

1. Flatten the lemongrass and add it with the sliced ginger to the water of the steamer so the steam becomes fragrant.
2. Cut the fish fillets into pieces about 4 cm wide, lay them side by side in the steamer basket and steam covered for 8–10 min. until the flesh is white and flakes apart.
3. For the dip, pound the garlic and chilies with the palm sugar in a mortar into a paste and stir with lime juice and fish sauce into a clear, hot sauce.
4. Separate the tender white cabbage leaves, blanch briefly in boiling water for 30 sec. and shock immediately in cold water so they stay pliable.
5. Have the mint, cilantro and sliced scallions ready, then roll a piece of fish with plenty of herbs into a cabbage leaf.
6. Arrange the rolls close together on a platter and serve lukewarm with the dip in a bowl — each roll is dipped before eating.