Sunday, June 14, 2009

Steamed Unicorn Jacket Fish (Barat Barat), Tomyam Style Recipe

One jacket leather fish without the head...................Steamed Jacket fish, Tomyam style It is easier to steam jacket fish rather than to fry it because it sticks easily to frying pan. The jacket fish has lots of natural sweetness and the flesh is firm but nice. Jacket fish do not have many bones and it is very easy to separate the meat from the main bones. There are many ways to cook this tasty fish. I like to steam the jacket fish with some kaffir lime leaves, a little like the Thai Tomyam style. Ingredients Jacket fish, 1 pc Lime juice from 3 limes Onions, 1pc, cut into thin strips Kaffir lime leaves, 5 pcs Salt to taste Sugar to taste Vegetable oil, 1 teaspoon Serai (Lemongrass), 2 pcs, smashed Tomato, 1 pc, cut into four Arrange all the ingredients in a steaming tray. Steam the jacket fish in high heat for 25 minutes. Serve with white rice. Related Post : http://peteformation.blogspot.com/2009/06/yellow-finunicorn-leather-jacket-fish.html

2 comments:

cleffairy said...

LOL... I love tomyam...goes very well with mango salads =D but never tried fish tomyam before... hmmm...

Pete said...

Cleff: Tomyam and mango salad, good combination, maybe try this next time!

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