For this recipe from the Riverside Cooking School in Khao Lak you can use any whole white fish. In Thailand it is often made with snapper.
Ingredients
- Fresh Fish 700-800 g
- Fish Sauce 4 Tbs
- Lime Juice 4 Tbs
- Palm Sugar 1 Tbs
- Coriander Roots 4
- Coriander Leaves a handful
- Fish Stock 1 tsp
- Chilis 7–10, chopped
- Garlic 10 cloves
- Chinese Cabbage Leaves 2
- Long Coriander Leaf 1, roughly torn
- Limes 2-3
Cook It
- Mix the fish sauce, lime juice, coriander root, chilis, palm sugar, stock and garlic in a blender.
- Stuff the fish with half the mixture and steam for 30-35 minutes.
- When the fish is cooked place it on a plate lined with the cabbage leaves and top with the remaining mixture, coriander leaves and long coriander.
- Serve with lime wedges or slices and bowls of jasmine rice.
