Snapper with Ginger

Name: Snapper with Ginger (Pla Bae Sae)
Cuisine: Thailand
Ingredients: 1 savoy cabbage leaf; 200 g (7 oz) snapper (sea bass) fillets, cubed; 4 clouds ear mushrooms (if dried, rehydrate in warm water for 20 minutes), sliced; 2 tablespoons julienned ginger; 2 pickling onions, finely sliced; 200 mL (1 scant cup/7 fl oz) chicken stock; 15 mL (1 tablespoon) fish sauce; 15 mL (1 tablespoon) oyster sauce; 1 teaspoon palm sugar; 1 teaspoon white peppercorns, ground; 2 tablespoons coriander (cilantro) leaves

Pla Bae Sae

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

COOKED IN THIS MANNER, any delicate fish remains moist, tender and succulent. It is a perfect foil for a searingly hot curry, such as a green curry, or a Nam Prik (Prawn Paste Relish).

Ingredients

1 savoy cabbage leaf
200 g (7 oz) snapper (sea bass) fillets, cubed

Asia
Thailand
Main course
South East Asia

Method

Line a medium heatproof bowl with the cabbage leaf, then add the fish, mushrooms, ginger and onions. Bring the stock to the boil, then add the fish sauce, oyster sauce and palm sugar. Pour the stock over the fish, place the bowl in a steamer, and steam for about 10 minutes or until the fish is cooked. Serve sprinkled with pepper and coriander.