Thai Steammed Porgy with Roasted Eggplants Recipe

Serves/Makes: 2 - 3 servings

Ingredients:

  • 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)
How to cook Thai Steammed Porgy with Roasted Eggplants:
  • 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.

Roasted Thai Eggplants (Yom Mak Heua Yao) Recipe

Roasted Thai Eggplants (Yom Mak Heua Yao) Ingredients:
  • 8 - 10 Thai eggplants, cut into quarters
  • Toasted sesame seeds, for garnish (optional)
  • Marinade:

  • 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
How to cook Roasted Thai Eggplants (Yom Mak Heua Yao):
  • 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.
Thai Steammed Porgy with Roasted Eggplants recipe

Notes:

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.)

Comment:

Porgy, 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 (more Porgy recipes)
Preparation Method: Steamed (more Steamed recipes)
Cuisine: Thai (more Thai recipes)

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