I had a couple of Black Cod fillets that needed to be cooked. I wanted Thai and no coconut milk. I saw a garlic shallot sauce in a cook book and decided that steamed fish would go well with it.
The bad news is that we were so hungry by the time we could eat dinner, I didn't take a snap of the food. Didn't change the taste, thought!
Garlic Shallot Sauce Ken Hom's recipe
5 dried red chilies
2 T vegetable oil
100 g peeled garlic, finely chopped
100 g shallots, finely chopped
1 T shrimp paste
2 T fish sauce
2 t sugar
4 T water
Method
1. Soak chilies in warm water until softened, drain and chop finely
2. Heat a wok and add oil. When hot add chilies, garlic, shallots, and shrimp paste.
3. Stir fry for 2 minutes and then add the fish sauce, sugar, and water.
4. Continue to cook until garlic and shallots are cooked through. Hold aside
Steamed Fish
Any firm flaky fish will do
julienned ginger
sliced scallions
thai basil leaves
Method
1. Bring pan of water to a boil. On a rack place the fish, sprinkle ginger and scallions over and top with basil leaves.
2. Put rack into pan of water, cover and let steam until it begins to flake at the thicker places.
3. Serve
I served this with steamed green beans and a salad. We were both amazed at how delicious the sauce was. It really popped on the fish. Sorry there were no photos! But here is a photo of Ken Hom's sauce!
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