2 - 3 servings
How to cook Thai Steammed Porgy with Roasted Eggplants
- 1 large whole porgy, or medium red snapper, or any other sweet-fleshed fish you like. The most important part is that it is as fresh as possible.
- 1 tablespoon lemon grass, minced
- 3 cloves garlic, peeled and crushed
- Several leaves (5-10) of Thai basil, chopped fine
- 3 Serrano chilies
- Juice of 1/2 to 1 lime
- 2 teaspoons brown sugar (or white, it doesn't make a big difference)
- 1 cup chicken broth
- Salt and freshly ground black pepper to taste
- 1/2 bunch of Cilantro, chopped (for garnish)
- 3 scallions, chopped, whites only (for garnish)
- Roasted Thai Eggplants (see the recipe bellow)
Roasted Thai Eggplants (Yom Mak Heua Yao) Ingredients:
- Place the fish in salt water and let it soak for 30 minutes. Wash fish well; rinse and pat dry.
- Score the fish 3 times on each side. Sprinkle with salt and pepper to taste.
- Mix together garlic, lemon grass, Serrano chilies, basil, sugar, salt, pepper, chicken broth and juice from squeezed lime.
- Place the fish in a deep, heat-proof plate. Pour 1/2 cup of the mixture over the fish, inside the open slices and the middle of the fish.
- Put a few inches of water in the bottom of the steamer and heat. Then put the covered plate in the steamer.
- Steam for about 10 minutes, or until fish turns white and starts to flake.
- Put fish with wide spatula on a deep platter. Pour the cooking juices around it.
- Top with the scallions and cilantro.
- Then pour the remaining sauce over the top.
- Garnish with scallions and Cilantro if desired.
- Serve the Thai Steamed Porgy hot with steamed Jasmine rice and Roasted Thai Eggplants.
How to cook Roasted Thai Eggplants (Yom Mak Heua Yao)
- 8 - 10 Thai eggplants, cut into quarters
- Toasted sesame seeds, for garnish (optional)
- 6 tablespoons soy sauce
- 4 tablespoons sesame oil
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons corn oil
- 2 tablespoons hot water
- 6 tablespoons packed light brown sugar
- 3 tablespoons minced scallion
- 1 tablespoon finely minced garlic
- 1 tablespoon finely minced fresh ginger
- 1/2 teaspoon red chili flakes
- 1 bunch Thai basil, leaves roughly chopped
- Preheat the oven to 325°F.
- In a large ovenproof skillet over medium-high heat, add all of the marinade ingredients. Bring to a boil and cook until reduced by half. Add the eggplants and cook for 5 minutes.
- Put the pan into the oven and cook until the eggplants and mushrooms are soft and caramelized, about 4 to 5 minutes. Transfer to a serving bowl and garnish with sesame seeds if desired.
The Thai Steamed Porgy with Roasted Eggplants is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
You will need a big steamer for this. (Or a wok with a rack for steaming). The steamer should be wide enough to put a whole fish on a plate inside and still have room for the steam to come up around the plate. You can buy these at most Asian grocery stores.
(If you don't have a steamer, it might work to bake it covered in the oven, I haven't tried that, though.)
, also known as scup, is a lean fish with a coarse texture and delicate flavor, consisting of a large family of fish found in temperate and tropical waters all over the world.
This recipe for Thai Steammed Porgy with Roasted Eggplants serves/makes: 2 - 3 servings
The Thai Steammed Porgy with Roasted Eggplants recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Porgy
Preparation Method: Steamed