Thai Style Steamed Red Snapper

Recipe sourced: Chef  Pung Lu Tin ~ Heavenly Fish Menu 60 Nutritious Meals with Fish

Ingredients:

500g Red Snapper

1/2" tofu

20g brown Shimeji mushroom

30g white Shimeji mushroom

10g tomato

5g coriader

5g spring onion

1 chili

Sauce:

300g stock

40g green lemon juice

30g fish sauce

2 green bird's eye chili

5g garlic

10g coriander

1 tbsp plum paste

1 tsp sugar

Method:

Cut tofu into cubes.  Cut chili and tomato into slices.

Cut coriander and spring onion into sections.

Break brown and white Shimeji mushrooms  with hand, blanch quickly in warm oil and dish out.

Cook in hot water to remove oil, drain and set aside.

Finely blend bird's eye chili, garlic, coriander, plum paste and sugar together with some stock to form paste, set aside.

Method of Cooking:

Clean the fish, butterfly the fish and put it on a steaming plate.

Steam over high heat for 10 minutes till cooked.

Heat up the stock in a pot, add in blended paste, green lemon juice, fish sauce, brown and white Shemeji mushrooms to cook till fragrant.

Add in tofu, tomato and sliced chili, slightly stir-fry, lastly add in spring onion and coriander.

Drizzle the sauce over the fish, serve.