Pla Nung Horapa

Recipe Ingredients

2 lbs	908g / 32oz	Whole red snapper or - white fish
1 teaspoon	5ml	Galanga - finely chopped
1/2 tablespoon	7.5ml	Lemon grass - *
6 tablespoons	90ml	Fresh red chilies (medium)
2 tablespoons	30ml	Red onions - chopped
1 tablespoon	15ml	Preserved soy beans - (tao geo kao)
1 tablespoon	15ml	Fish sauce - (nam pla)
1 teaspoon	5ml	Kaffir lime leaves - thinly sliced
1/2 cup	20g / 0.7oz	Basil leaves

Recipe Instructions

(Thai Steamed Fish with Basil) * Sliced thinly-crosswise (use the base only, about 2 or 3 inches from the root) DIRECTIONS: Chop coarsely--the Galanga, lemon grass, onions, chilies and soy beans in a blender or food processor (add a tbsp of water if necessary).

Wash, clean and pat dry the fish well. Cut 3-4 deep slits crosswise on both sides and cover with the spice mixture pushing the mixture into the slits.

Place the dressed fish in a platter deep enough to accommodate extra liquid when the fish is cooked. Place the platter in the steamer.

Sprinkle basils and Kaffir lime leaves. Place 2 pieces of paper towels over the top but not on the fish to catch any excess moisture while steaming.

Cover and steam over high heat for 20 minutes or until fish is fully cooked. Serve immediately with cooked rice.

NOTE: All the listed ingredients can be found in any Thai grocery stores.

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