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Khun Ocha's Cookbook
 

December 1, 2018 - December 7, 2018

Steamed Fish a l’Orange

Despite the rather grand title, this is an easy way to present steamed fish for family or guests, but rather than the more usual steamed fish with lemon, this is with orange.  You will see that this is a very simple dish, and you do not even have to squeeze the oranges.  The best serving suggestion is on one of those fish-shaped serving dishes with the candle underneath.

Cooking Method

Heat wok over high heat and then add oil.  Stir-fry onion, garlic and ginger root in hot oil 5 minutes.  Stir in juice concentrate, coriander, soy sauce and pepper; bring to boiling.

Clean wok.  Add water and heat to boiling (enough to reach 1 cm below steamer rack).  Arrange fish in heatproof serving dish.  Pour mixture over fish.  Place serving dish with fish on steamer rack.  Cover wok and steam about 10 minutes or until fish flakes when tested with a fork.

Transfer serving dish to table and serve with steamed rice.

 


 
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Steamed Fish a l’Orange