Northern Thailand has many recipes for freshwater fish and one of the most popular cooking methods is steaming, which retains the flavor and moistness of the fish.
1 1/2 pound whole fish
5 siced shallots
4 cloves minced garlic
4 green jalape?o peppers
1/2 teaspoon salt
1/4 teaspoon white pepper
3 tablespoons nam pla
3 tablespoons tamarind juice
2 tablespoons lime juice
4 thin slices galangal
2 thinly sliced kaffir lime leaves
1 tablespoon oil
Clean the fish and then make three slashes on each side with a sharp knife. Place on a steaming plate. Sprinkle the remaining ingredients over the fish. Place in a steamer and steam on high heat for 20 minutes. Present on a serving dish or a banana leaf.