Title: Steamed Fish - Pla Neung
Categories: Thai, Seafood
Yield: 4 Servings

1 1/2 lb Whole Fish
5 Sliced Shallots
4 Cloves Minced Garlic
4 Green Jalapeno Peppers
1/2 ts Salt
1/4 ts White Pepper
3 tb Fish Sauce (Nam Pla)
3 tb Tamarind Juice
2 tb Lime Juice
4 Thin Slices Galangal
2 Thinly Sliced Kaffir Lime
- Leaves
1 tb Oil

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. ~------------------------------------------------------
~----------------- 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.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini