Last week my sister gave us a lunch treat at a Thai Restaurant. Among the food we had was a fish item that I especially liked. The fish was steamed in a sour and spicy sauce that went really well with the distinct sweetness of the fish itself. Every bite was aromatic and flavourful.
Our good friend Mark brought us yet another freshly caught Sea Bass last evening. So without further ado, I replicated the sour and spicy sauce as closely as I could remember and put it to test on the Sea Bass. Look at this beautiful dish – doesn’t it look enticing?
Tastes as good as it looks (:
Everyone loves it. The sauce was sourish, spicy and sweet and, if I may say brag so, better than the one one we had at the Thai restaurant…haha.. at least that was what my friends said 😀
THAI-STYLE STEAMED FISH WITH LIME & CHILLI
1 fresh Seabass (about 1kg)
3” knob ginger, peeled and cut into very fine julienne
1 tomato, sliced
3 chilli padi, sliced thinly (remove seeds if you prefer less spice)
20gm glass noodles, soaked in hot water to soften
4 tablespoon premium light soya sauce
½ teaspoon sugar
Juice & Rind of 1 large lime (lemon is not as good)
1 tablespoon garlic oil (fry some chopped garlic with vegetable or olive oil & set aside)
A bunch of freshly chopped coriander
1) Clean, scale and wash Sea Bass thoroughly. Use a sharp knife to make a deep cut from the underside of the fish, starting from head, through the belly and all the way to the tail. Open up the sides so that the fish can sit nicely on a plate. However, if you find this task challenging, simply make several slits on both sides of the fish and place it lying down on one side on a plate. This will facilitate faster steaming. (Note: the plate should fit nicely into a steam pan)
2) Scatter ginger, chilli and sliced tomatoes randomly all over the fish and top it with the softened glass noodles. Combine (C) in a cup and spoon gently over the entire fish.
3) Steam the fish over high heat for 10mins to 15mins or until just done (do not overcooked).
4) To serve, drizzle garlic oil over the entire fish and garnish with chopped coriandor.
5) Best eaten with steamed jasmine rice or Chinese porridge.
Mmmm… delicious !
New International Version (NIV)
Jesus Feeds the Five Thousand
6 Some time after this, Jesus crossed to the far shore of the Sea of Galilee (that is, the Sea of Tiberias), 2 and a great crowd of people followed him because they saw the signs he had performed by healing the sick. 3 Then Jesus went up on a mountainside and sat down with his disciples. 4 The Jewish Passover Festival was near.
5 When Jesus looked up and saw a great crowd coming toward him, he said to Philip, “Where shall we buy bread for these people to eat?” 6 He asked this only to test him, for he already had in mind what he was going to do.
7 Philip answered him, “It would take more than half a year’s wages[a] to buy enough bread for each one to have a bite!”
8 Another of his disciples, Andrew, Simon Peter’s brother, spoke up, 9 “Here is a boy with five small barley loaves and two small fish, but how far will they go among so many?”
10 Jesus said, “Have the people sit down.” There was plenty of grass in that place, and they sat down (about five thousand men were there). 11 Jesus then took the loaves, gave thanks, and distributed to those who were seated as much as they wanted. He did the same with the fish.
12 When they had all had enough to eat, he said to his disciples, “Gather the pieces that are left over. Let nothing be wasted.” 13 So they gathered them and filled twelve baskets with the pieces of the five barley loaves left over by those who had eaten.
14 After the people saw the sign Jesus performed, they began to say, “Surely this is the Prophet who is to come into the world.”