Recipe - Steamed Fish - Pla Neung

1 One half pound Whole Fish
5 Sliced Shallots
4 Cloves Minced Garlic
4 Green Jalapeno Peppers
One half teaspoon Salt
One fourth teaspoon White Pepper
3 tablespoon Fish Sauce (Nam Pla)
3 tablespoon Tamarind Juice
2 tablespoon Lime Juice
4 Thin Slices Galangal
2 Thinly Sliced Kaffir Lime
Leaves
1 tablespoon Oil

Northern Thailand has many recipes for freshwater fish and one of the most
popular cooking methods is steaming, which retains the flavor and moistness
of the fish. ~
~ Clean the fish and then make three slashes on each side
with a sharp knife.

Place on a steaming plate. Sprinkle the remaining ingredients over the
fish.

Place in a steamer and steam on high heat for 20 minutes. Present on a
serving dish or a banana leaf.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini