Pla Nung Horapa
Submitted by sirod
Pla nung horapa: Thai steamed red snapper rubbed with a fiery paste of galangal, lemongrass, red chiles, and fish sauce, finished with Thai basil and kaffir lime leaves. Aromatic Thai seafood ready in 20 minutes of steaming.
YIELD
6 servingsPREP
10 minCOOK
25 minREADY
40 minPla Nung Horapa: Thai Steamed Snapper with Holy Basil
Pla nung horapa is Thai steamed fish in its most aromatic form. A whole red snapper gets slashed crosswise and packed with a fresh paste of galangal, lemongrass, red chiles, onion, and fish sauce, then steamed over high heat with fragrant Thai basil (horapa) and kaffir lime leaves. Twenty minutes later you have moist, flaky fish infused with every aromatic Southeast Asia has to offer.
Galangal is not ginger. The two look related but galangal is peppery, pine-scented, and floral where ginger is sharp and spicy. Pla nung horapa demands galangal for its character. If you can only find ginger, the dish will still taste great, but it becomes a different recipe.
The deep crosshatch cuts in the fish are essential. They let the paste penetrate the flesh and steam the fish from the inside out, so even the thickest center portions absorb the aromatics.
Paper towels laid over the platter during steaming catch the condensation that would otherwise drip back onto the fish and dilute the flavor. This is an old Thai home-cook trick and it makes a real difference.
Thai basil (horapa) is specific. It has a more anise-licorice note than Italian sweet basil. Substitute Italian basil and the dish still works; it just loses its defining perfume.
Pro Tips
- Use a whole fish rather than fillets if possible; the bones and skin hold everything together during steaming and add richness to the resulting broth.
- Adjust chiles to your heat tolerance; six Thai bird chiles is genuinely fiery.
- Keep the steamer water at a rolling boil the entire time; dropping temperature gives you stewed fish, not steamed.
- Pour the fragrant juices from the platter directly over the rice at serving; that liquid is the best part.
Variations
- Substitute sea bass, grouper, or tilapia for snapper; any firm white fish works beautifully.
- Add a tablespoon of thinly julienned fresh ginger with the basil for extra warmth.
- Finish with a squeeze of fresh lime juice and a drizzle of sweet chili sauce for sharper flavors.
Ingredients
Directions
Chop coarsely--the Galanga, lemon grass, onions, chilies and soy beans in a blender or food processor (add a tbsp of water if necessary).
Wash, clean and pat dry the fish well.
Cut 3 to 4 deep slits crosswise on both sides and cover with the spice mixture pushing the mixture into the slits.
Place the dressed fish in a platter deep enough to accommodate extra liquid when the fish is cooked.
Place the platter in the steamer.
Sprinkle basils and Kaffir lime leaves.
Place 2 pieces of paper towels over the top but not on the fish to catch any excess moisture while steaming.
Cover and steam over high heat for 20 minutes or until fish is fully cooked.
Serve immediately with cooked rice.
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