PLA NUNG HORAPA

• -Gail Shimizu BWHT6 8 A
• 2 lb Whole red snapper or
• -white fish
• 1 ts Galanga; finely chopped
• 1 /2 tb Lemon grass; *
• 6 Medium fresh red chilies
• 2 tb Red onions; chopped
• 1 tb Preserved soy beans,
• -(Tao Geo Kao)
• 1 tb Fish sauce (Nam Pla)
• 1 ts Kaffir lime leaves;
• -thinly sliced
• 1 /2 c Basil leaves,
• -(Thai basils preferred)

(Thai Steamed Fish with Basil)

* Sliced thinly-crosswise (use the base only, about 2 or 3 inches

from the root)

DIRECTIONS:
Chop coarsely--the Galanga, lemon grass, onions, chilies

and soy beans in a blender or food processor (add a tbsp of water if

necessary). Wash, clean and pat dry the fish well. Cut 3-4 deep slits

crosswise on both sides and cover with the spice mixture pushing the

mixture into the slits. Place the dressed fish in a platter deep

enough to accommodate extra liquid when the fish is cooked.

Place the platter in the steamer. Sprinkle basils and Kaffir lime

leaves. Place 2 pieces of paper towels over the top but not on the

fish to catch any excess moisture while steaming. Cover and steam

over high heat for 20 minutes or until fish is fully cooked. Serve

immediately with cooked rice.

NOTE:
All the listed ingredients can be found in any Thai grocery

stores.