Pla Neung Se-Ew (Steamed Fish in Soy Sauce)

Steamed fish with Thai soy sauce, we use "white sea bass" in this recipe called “Pla Neung Si-ew” in Thai, this Chinese-style steamed Thai fish dish is simple and incredibly healthy, thanks to the use of ginger. Useful in helping reduce bloating, relieve migraines, and nausea. It lowers blood sugar and it is quite amazing to know that it can prevent cancer as well. Therefore, this dish is a good choice for everyone.


Ingredients:

• 1 whole white sea bass cleaned. 
• 3 cloves garlic, sliced into thin pieces 
• 3 spring onion, finely sliced 3-4” long 
• 3 Chinese celery, chopped 
• 1 tbsp fresh ginger , peeled and finely sliced 
• 1 red pepper, finely sliced 
• 2 Shiitake Mushroom, boiled and pretty sliced 
• 1 tbsp sesame oil 
• 1 tbsp Chinese cooking wine
• 3 tbsp soy sauce 
• 1 tbsp sugar 
• ½ cup vegetable stock or fish stock

 Preparations: 

1. Clean and lightly cut the fish diagonally.
2. Prepare the spring onions, celery, ginger in lengthwise and soak the shiitake mushrooms in water.
3. Then set the steamer on the stove, use medium heat and let the water boil.
4. While waiting for the water to boil, prepare a plate. Put the garlic, ginger, and celery on the plate. Then place the cleaned fish on top.
5. When the water boils Put the prepared fish into the steamer, cover with a lid, and leave for 10-15 minutes, not over cook.
6. When the time is up, turn off the heat and remove the steamed fish from the steamer and drain the water. Place the fish on a serving platter.
7. Prepare the sauce. Set up a pot and add chicken stock, soy sauce and sugar together. Stir-fry until well combined. Add sesame oil and Chinese wine. For pouring over the fish, set aside and wait.
8. Set a pan, add oil, medium heat, wait for the oil to get hot, add spring onions, celery, ginger, shiitake mushrooms that have been sliced. Dip into the hot oil. Then immediately place it on the prepared fish.
9. Pour over the prepared sauce and serve immediately with hot steamed rice.

Note: Another secret to restaurant quality steamed fish is to steam on medium heat. You want to delicately steam the fish. A high rolling harsh boil will tear apart the delicate flesh of the fish and finished dish will not look as pretty.

Thanks for reading.

Tan.Wiratchada