Phar nung ma now : spicy lime/lemon fish

                 I have been craving for something spicy and healthy after my cough was gone.  I haven’t gone to the Asian grocery for over a month what am I going to eat!  After I opened my refrigerator and freezer I found tilapia, lemon and cilantro.  In my pantry I have garlic and in my garden I have fresh Cajun chili….Alright I will make my version of spicy lime fish by using the lemon instead of lime and fresh Cajun chili instead of fresh Thai chili.  It came out very good, the lemon worked beautifully with the fish and fresh Cajun chili because it is not too spicy (over powering) but spicy enough to make the dish tasty. Amm.. The more I talk the more my mouth is watering let’s get started…

Ingredients

2 pieces of filet tilapia fish ( you can also use the whole fish)

3-4 globes of thin sliced garlic

2 tbsp. chopped fresh chili

2 tbsp. lime juice or lemon juice

2 tbsp. fish sauce

3 tbsp. water

2 tbsp. chopped cilantro

3 tbsp. chicken stock

 Some salt

Cooking instructions:

1.       Place the fish In the baking dish and season it with a little bit of salt then add water and cook it

a.       Microwave Instructions:  at high heat for ½ pound of fish for 2-4 minutes, 1 pound of fish 3-5 minutes.

b.      Steaming instructions : steam it in a steamer about 5 minutes per ½ pound of fish

c.       Oven instruction  : Cover with foil, bake at 400 ^o F until the fish cooked

-  Whole fish 20-30 minutes

-   Filet fish 4-6 minutes per ½ inch thick

2.       Meanwhile add the rest of the ingredients except cilantro into mixing bowl and mix well

3.       Place the fish onto a serving plate then pour sauce over the fish

4.        Garnish with cilantro serving with steamed rice

Back to cooking!!! Steamed Fish with salted Chinese plum.

Steamed Fish with Salted Chinese plum

Thai food culture comes from southern Chinese that moved and lived in Thailand a long time ago bringing culture of Chinese foods like soy products and a lot of Chinese cooking techniques to Thailand with them.  Also Indians came with the Buddhist religion bringing curry and coconut milk.  Thai people developed all of those techniques and ingredients together becoming Thai food that become famous all around the world. 

Why do I talk about this story?  Because this dish is a basically from China so you can also find it in some original Chinese restaurants too(not the take out ones).  We call “Pra-Nung-Bouy” this dish is light and delicate.  We steam the fish with the sauce until it is cooked and top with herbs for aroma.  In Thailand I usually use whole fish to make this dish, but in America I made this dish with filet fish.  I use filet fish for 2 reasons 1^st it’s easier to find and 2^nd when I use the whole fish it’s scare American folks (like my husband and his dad).  But if you’re not scared and want to make the dish like the original one I recommended using whole fish, because it is a lot tastier.  Let’s get started (I’m getting hungry)

Ingredients

1 Cleaned whole fish or 2 pieces of filet (Any king of white and mild fish Ex. Tilapia, Grouper, Founder)

2 tbsp. soy sauce

2-3 salted Chinese plum with liquid



salted Chinese plum with liquid



1 tsp. sugar

¼ cup. water

¼ cup green onion cut into 1 inch.

¼ cup ginger

Cooking instructions

1.      In a bowl brake down Chinese plum with liquid add soy sauce, sugar, water and mix well

2.      Lay fish in a baking bowl (picture) top with plum sauce.

3.      Cover with foil, bake at 400 ^o F  until the fish cooked

a.      Whole fish 20-30 minute

b.      Filet fish 4-6 minute per ½ inch thick

 Note: If the fish seem dry add more water

4.      When the fish done add green onion and ginger cover and bake about 1-2 minute.

Microwave Instruction:  Just do everything as above microwave it at high heat for ½ pound of fish for 2-4 minutes, 1 pound of fish 3-5 minutes.