Fish Steamed with Celery

Name: Fish Steamed with Celery
Yield: Serves 2-3
Cuisine: Thailand
Ingredients: 5 stalks of celery; 1 whole saltwater fish (550 g [1¼lb]), whiting, pollock, bass or red mullet, scaled, cleaned and gutted; 1 whole saltwater fish (550 g [1¼lb]), whiting, pollock, bass or red mullet, scaled, cleaned and gutted; 1 whole saltwater fish (550 g [1¼lb]), whiting, pollock, bass or red mullet, scaled, cleaned and gutted; Salt; 2 green chilli peppers, seeded and finely chopped; Freshly ground black pepper; 4 spring onions, finely chopped; 2 cloves garlic, finely chopped; 1 wineglass dry white wine; 1 tablespoon fish sauce

Preparation info

Serves
2-3

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

This is a fine way of injecting some flavour into the humbler species of fish like whiting or small pollock. But if the pocket permits, go for bass or red mullet.

Ingredients

5 stalks of celery
1 whole saltwater fish (550 g [1¼

Asia
Thailand
Fish course
Pescatarian
Gluten-free
Spicy
South East Asia

Method

It is important first to remove the ‘strings’ from the celery, so there are no fibrous bits on the outside. Cut the celery into thin strips about 7.5 cm (3 inches) long. Be careful not to cut the celery to