1 lb whole fish -- trout sea bass
1 perc
4 fresh green chiles -- diced
6 cloves garlic -- chopped
2 tbsp thai fish sauce (nam pla)
4 tbsp lime juice
1/2 cup chicken stock
2 green onions -- cut in half
1 lengthwi
2 stalks lemon grass -- (heart
1 section only)
1 cilantro sprigs -- for
1 garnish
A Recipe for
Thai Country-Style Steamed Fish In Garlic Lim
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Health food makes me sick. |
| Calvin Trillin |
This Recipe for Thai Country-Style Steamed Fish In Garlic Lim is one of thousands in the Recipes-to-go Asian Cookbook.
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
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If you enjoy this Thai Country-Style Steamed Fish In Garlic Lim Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
This is a recipe for Thai Country-Style Steamed Fish In Garlic Lim from the recipe cookbook of Recipes-to-go (Asian)
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
Never eat more than you can lift. |
| Miss Piggy |
He was a very valiant man who first adventured on eating oysters. |
| James I |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
Scale and clean fish, then rinse with cold water. Pat dry with paper
towels. Make diagonal slashes (almost to the bone) 2 inches apart on
both sides of fish. Set fish on a heat-proof plate that is at least 1
inch smaller in diameter than your wok . Mix together chiles,
garlic, fish sauce, lime juice and chicken stock. Adjust for a
predominantly sour taste. Pour over fish. Scatter green onions and
lemon grass over fish. Fill wok with 2 inches of boiling water. When
it comes to a full boil, set fish plate on rack or trivet. Cover
tightly. Reduce heat to medium-high and steam for 12 minutes. If meat
by the bone is opaque white, fish is done. Garnish fish with cilantro
and serve with cooking juices. Accompany with steamed rice. Serves 4
wi th other entrees.
Recipe By : Joyce Jue
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22
~0800
Serves: 4
Thai Country-Style Steamed Fish In Garlic Lim Recipe brought to you by Recipes To-Go