I’ve used Flounder on this recipe here.But any big fish with scales is better.if you are gutting the fish yourself,make a cut from the throat to the tail and pull out the guts through the stomach. Remove any scales and the gills have been cut out,then rinse the fish under cold water and drain throughly in a colander
whole fish,such as carp,flounder,porgy grouper or sea bass
2 tsp fish sauce
5 slices ginger,smashed
4 scallions,sliced
some cilantro
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2 tbsp finely shredded ginger
2 scallion,finely shredded
1 green chili,seeded and finely shredded
1 tsp finely shredded carrots
1 tsp freshly ground pepper
2 tsp fish sauce
Lined the baking pan with scallions,cilantro,ginger and patis
Bring water to a boil in a big steamer enough to hold the fish or in a bigger baking pan and poach or bake the fish until the fish flakes pulls out easily.
Carefully transfer the fish to a platter. Sprinkle the shredded,ginger,scallions,chilli,carrots ,white pepper and more fish sauce over the fish..
Heat the oil and pour to the fish. (make sure the oil is hot before pouring to the fish)
Posted under FISH
This post was written by admin on January 31, 2011
