Steamed sweetcorn

Name: Steamed sweetcorn
Cuisine: Thai
Ingredients: 4 frozen corn cobs, cut into about 7.5 cm/3 inch lengths; 2 tablespoons water; 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons Thai fish sauce (nam pla); 3 garlic cloves, peeled and finely chopped; 5 cm/2 inch piece fresh root ginger, peeled and grated; 2 teaspoons pickled green peppercorns, rinsed and crushed; 1 large, fresh red chilli, deseeded and finely chopped

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

5 cm/2 inch piece fresh root ginger, peeled and grated
3 garlic cloves, peeled and finely chopped

Asia
Thailand
Side dish
Fish course
Pescatarian
November
Winter
Gluten-free
Southeast Asia

Method

In a small bowl, mix the ginger with the garlic, chilli, peppercorns and water.
Press the mixture onto the corn cobs and place in a bamboo steamer lined with greaseproof paper.
Place the steamer over a wok or pan of boiling water, cover and steam for about 20 minutes, or until the corn is tender.
Sprinkle with the fish sauce and serve.