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Ingredientes
- 1 whl flat fish (pomfret, flounder, ...)
- 1 lrg field mushroom thinly sliced,
- 2 Tbsp. grated ginger
- 1 Tbsp. sliced jalapeno pepper
- 2 x scallions/spring onions/green onions finely sliced
- 2 Tbsp. fish sauce
- 1 Tbsp. light soy sauce
- 1 Tbsp. shrimp paste
- 1 tsp pepper pwdr
- 1 Tbsp. whiskey (optional, but if omitted, add in 1 tbspn fish sauce)
Direcciones
- Clean the fish and score the sides with several cuts to allow the marinade to penetrate.
- Mix the marinade ingredients and rub them into the fish, leaving it to marinate for about an hour in a cold place.
- Transfer the fish, and the marinade, on a dish large sufficient to hold it, to a bamboo steamer (see note below), and steam for about 20 to 25 min (if microwaving, cook till the flesh adjacent to the bones is cooked, allowing it to rest for 1 minute after each 3 min cooking before testing).
- Comments: Traditionally this is prepared with the fish known in the West as a pomfret, but any similar (flat) fish will do.
- This is steamed, and as such is best done in a bamboo steamer, because in a metal steamer condensation on the lid drips onto the food and marks it, spoiling the appearance and also possibly affecting the cooking process (fish is best steamed in "dry" steam). If you use a metal steamer you should cover the fish with a paper towel that is not in direct (or possibly limited) contact with the steamer. Alternatively you can cook this dish in a microwave, using low to medium power.
- Description: "(Pla Nung Khing Sai Het)"
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 192g | |
| Calories 142 | |
| Calories from Fat 15 | 11% |
| Total Fat 1.7g | 2% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 3737mg | 156% |
| Potassium 566mg | 16% |
| Total Carbs 9.04g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.0g | 2% |
| Protein 14.81g | 24% |
