Thai cuisine · Fish & Seafood

Pla Neung See Ew

Whole fish gently steamed with ginger strips, doused with hot soy sauce and topped with scallions.

Ingredients · for 4 servings

• 2 sea bream (approx. 500 g each, cleaned)
• 1 piece ginger (5 cm)
• 5 scallions
• 4 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 2 tbsp sesame oil
• 3 cloves garlic
• 1 red chili
• 1 bunch cilantro

Instructions

1. Wash the fish inside and out, pat dry, and score both flanks diagonally twice so the steam reaches down to the bone.
2. Cut the ginger into paper-thin strips, place a third of it with a few cilantro stems into the cavities, and set the fish on a flat, heatproof plate.
3. Place the plate in a steamer basket and steam the fish over boiling water, covered, for 12–14 min. until the flesh along the spine is milky white and flakes easily.
4. Meanwhile cut the scallions into fine lengthwise strips, the garlic into slices, and the chili into rings.
5. Stir the light and dark soy sauce with the sugar and 3 tbsp of the steaming liquid, pour over the finished fish and scatter the scallions on top.
6. Heat the sesame oil with the garlic slices in a small pan until just short of smoking, pour it sizzling over the scallions, sprinkle with chili and cilantro, and serve immediately.