Thai steamed cod with lime and chili | Pla Nueng Manao
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25 min
Quick
Kifli Kukták
Könnyed, frissítő és ellenállhatatlanul aromás thaiföldi klasszikus: omlósra gőzölt tőkehalfilé pikáns fokhagymás-chilis-lime-os mártással és illatos jázmin rizzsel. Tökéletes nyári ebéd vagy vacsora, amely mindössze 20 perc alatt az asztalra varázsolható.
Ingredients
Preparation method
Preparation
Rinse the rice thoroughly in cold water, then cook in twice the amount of lightly salted water for about 12–15 minutes until tender, then cover and leave to rest.
Rinse the cod fillets, pat them dry with paper towels, and cut into larger portion sizes. Peel the ginger and cut into thin matchsticks, and cut the spring onions into 4–5 cm pieces and slice lengthways into strips.
Preparing the spicy sauce
Squeeze the juice from the limes (you will need about 50–60 ml of juice; half a lime can be sliced thinly into rounds for garnish). Crush or finely mince the garlic, and slice the chili pepper into rings.
Chef's tip
For steaming, you can use a traditional bamboo steamer or simply a metal colander placed over a pot with a lid. Take care not to over-steam the cod so that it retains its juicy, soft texture.
If you prefer a milder taste, remove the seeds and membranes from the chili pepper before chopping.
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