How to Make Lao Steamed Fish with Young Ginger Asian Cooking Recipe Cuisine

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Laos Steamed Fish with Young Ginger


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 3-4 Servings

 1.5 lb fresh fish fillets or steaks

 4 oz. fresh young ginger root

 juice of 1 lemon

 2 tbsp peanut oil

 1 tbsp sesame oil

 6 cloves garlic, finely sliced

 3 tbsp sesame seeds

 2 tbsp soy sauce

 banana leaves or aluminum oil
Directions:

 Wash and scale fish. Scrape skin off ginger and slice very thinly, then cut slices into very fine slivers. Marinate ginger in strained lemon juice while preparing remaining ingredients.

 Heat oils in a small pan and fry sliced garlic slowly, taking care not to let it burn.

 Slices should be pale golden. Pour garlic over the ginger. In the same pan, dry fry the sesame seeds until golden brown. Add to the ginger/garlic mixture.

 Add soy and mix well then sprinkle over fish fillets and steam in individual leaf or foil packages for 15 minutes. After cooking, take care in opening the packet because of the steam.
Serve hot! 

Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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