Pla Nung Horapa
Yield
6 servingsPrep
10 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
red snapper fillets
|
|
| 1 | teaspoon |
galangal root
chopped |
*
|
| ½ | tablespoon |
lemongrass
|
|
| 6 | each |
red chili peppers
|
*
|
| 2 | tablespoons |
red onion
chopped |
|
| 1 | tablespoon |
fish sauce
nam pla |
|
| 1 | teaspoon |
kaffir lime leaves
|
*
|
| ½ | cup |
basil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
red snapper fillets
|
|
| 5 | ml |
galangal root
chopped |
*
|
| 7.5 | ml |
lemongrass
|
|
| 6 | each |
red chili peppers
|
*
|
| 3E+1 | ml |
red onion
chopped |
|
| 15 | ml |
fish sauce
nam pla |
|
| 5 | ml |
kaffir lime leaves
|
*
|
| 118 | ml |
basil
|
*
|
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.
