Whole steamed fish with pickled plums (pla neung kiem buoy)
- April 2020
- Serves 2 (or 4 as part of a Thai meal)
- Hands on time 10 min, Cooking time 20 min
Steaming food is a key technique in the Thai kitchen. Kay Plunkett-Hogge shows how to master the gentle art of steaming with a simple but stunning recipe for steamed whole fish with pickled plums. It’s a revelation.
Make sure to check out our recipe for whole roast plaice too! It’s truly stunning and served with anchovy butter, new potatoes and sea vegetables.
- Dairy-free recipes
- PER SERVING (FOR 4) 190kcals, 9.9g fat (2.1g saturated), 18.5g protein, 6.4g carbs (5g sugars), 2.2g salt, 0.8g fibre
If you don’t have a steamer, heat the oven to 200°C/ 180°C fan/gas 6. At step 3, put the fish on a plate in a roasting tin, cover with foil, then bake for 15 minutes and continue with step 4.
Prepare the fish, sauce and garnish up to 4 hours ahead and chill. Assemble and cook the fish to serve
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