This fragrant fish dish provides the signature Thai contrast of heat, sweetness and tanginess. If you don’t have a steaming basket large enough to accommodate the fish, a roasting pan covered with foil set over the stove will do the trick
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Thai |
| Diet | Other |
| Preparation | Moderate |
| Calories | 441 |
| Fat | 19g |
| Saturates | 2g |
| Protein | 43g |
| Carbs | 23g |
| Sugars | 10g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel 6 garlic cloves and halve and deseed 6 chillies. Using a mortar and pestle, pound the garlic and chillies into a rough paste. Add the palm sugar, fish sauce and squeeze in the juice of 2 limes. Stir until well combined. Finely chop a small handful of fresh coriander and stir into the sauce. Set aside.
To make the garnish, thinly slice 2 spring onions lengthways and place in a bowl of iced water. Store in the fridge until needed.
Slice the galangal and smash the lemongrass. Stuff the fish cavity with the galangal, lemongrass and kaffir lime leaves. Chop 2 garlic, 2 chillies, half a bunch of coriander and 2 spring onions and mix together. Spread half the mixture over the top of the fish.
Set up a large wok or steaming pan with a steamer stand and fill it with boiling water, approx. one-third up the sides. Place the fish on a heatproof plate and place it in the steamer. Cover and steam for 7-12 minutes or until a thermometer inserted into the thickest part of the fish reads 63°C. Once cooked, remove the fish from the steamer. Sprinkle the remaining coriander mixture on top. Heat the sesame and sunflower oils in a pan until smoking hot. Carefully pour over the fish to sizzle.
Spoon the nam jim sauce over the fish and scatter over the curly spring onions. Serve the fish with extra limes, steamed vegetables and the pan juices on the side.
