Steamed Sea Bass

Recipe

Pla Pae Sa – Thai Spicy and Sour Sauce with Coconut Rice

Serves 2

Ingredients
2 Sea Bass Fillets
Celery
½ Spring onion
1 Pickled garlic head
2–3 Pickled plums
4–5 Close cup mushrooms
Piece of ginger
Piece of lemongrass
2–3 Fresh Kiffir lime leaves
¼ Chinese lettuce
300ml. of vegetable stock
2 Spoonfuls of fish sauce
2 Spoonfuls of sugar
1 Teaspoon of oyster sauce (or soya sauce)
2 Spoonfuls of lime juice
Fresh coriander and sliced fresh chilli for garnishing

for the coconut rice:
½ Cup of Thai jasmine rice
5 Spoonfuls of coconut milk
½ Teaspoon of salt
½ Teaspoon of sugar
Fresh Banana leaf

Steamed Sea Bass – Pla Pae Sa: Method

FISH

1. Prepare the Sea Bass Fillets by de-boning and de-scaling then rinse thoroughly in cold water.
2. Steam the Sea Bass Fillets on a high heat for about 5 minutes (or until the fish is cooked).
3. Whilst cooking the fish, prepare the spicy and sour sauce and hot pot to serve.

SAUCE

1. Remove the tough stem from the middle of the Kiffir lime leaves and tear, add to a mixing bowl.
2. Chop the spring onions and celery about 2″ long, add to the mixing bowl.
3. Slice ginger and finely shred, add to the mixing bowl.
4. Slice lemongrass, add to the mixing bowl.
5. Cut the tough stem of the pickled garlic head and slice whole garlic, add to the mixing bowl.
6. Remove seed from the pickled plums and lightly crush by hand, add to the mixing bowl.
7. Add all the ingredients to a pan of boiling vegetable stock, seasoning with oyster sauce, fish sauce, sugar, lime juice.

COCONUT RICE

1. Place steamed Thai Jasmine rice, coconut milk, salt and sugar in the mixing bowl.
2. Place pot on the stove over medium to high heat, stir well.
3. Wrap coconut rice in fresh banana leaf before serving.

SERVING

1. Slice Chinese lettuce then place underneath the hot pot, and place the steamed Sea Bass fillets on top.
2. Pour the spicy and sour sauce on top of the Sea Bass.
3. Garnish with fresh coriander and sliced fresh chilli.
4. Serve with coconut rice.

Recipe courtesy of Thai Edge, Leeds