Thai cuisine · Fish & Seafood

Pla Neung Tao Jiao

Whole sea bream steamed over ginger slices, topped with fermented soybean paste and scallions.

Ingredients · for 4 servings

• 2 sea bream (600 g each)
• 3 tbsp fermented soybean paste (taucheo)
• 1 piece ginger (5 cm)
• 4 garlic cloves
• 5 scallions
• 2 tbsp light soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 tbsp oil
• 1 red chili
• 1 bunch cilantro

Instructions

1. Wash the sea bream, pat dry and score twice down to the bone on each side; cut half the ginger into slices and the other half into fine strips.
2. Lay the ginger slices and two lengthwise-halved scallions on a heatproof platter and set the fish on top so steam can circulate underneath too.
3. Mix the soybean paste with soy sauce, rice vinegar, sugar, finely chopped garlic and 4 tbsp water and spoon evenly over the fish.
4. Steam the platter, covered, over rapidly boiling water for 14–16 min. until the flesh near the dorsal fin is milky white and flakes easily.
5. Cut the remaining scallions into fine strips and scatter over the fish along with the ginger strips and the sliced chili rings.
6. Heat the oil in a pan until just short of smoking, pour it over the topping so it sizzles, and serve the fish immediately, sprinkled with cilantro.