8. Turn Off The Heat

SINGAPORE - Eating this spicy garlic-packed Thai-fashion steamed fish may properly be a test of true love.


If you discover your significant other prepared to interact in a passionate bout of kissing after you've feasted on pla kapong neung manao, you already know she or he is a keeper.


In Thai, pla is fish and kapong refers to the Asian sea bass, which is a popular choice for this dish. On the wet market, ask for gim mak lor, which is the Hokkien identify for sea bass.


Ask the fishmonger to butterfly the sea bass with out boning it. Butterflying the fish means that you can arrange it with its stomach flaps splayed out on the steaming plate. This allows for faster cooking.


For this dish, the sea bass is blanketed in garlic and chillies, which are regarded as aphrodisiacs in people drugs.


I can not comprehend how having garlic breath might be sexy. But you already know the attraction is there if you don't want a fancy dinner in a posh setting to get in the temper for love.


In spite of everything, the individual (and food) ought to matter more than the venue. It's also particular to cook for someone you care about, especially if you are not one who usually enjoys pottering in regards to the kitchen.


As for those celebrating household and friendship, this fish is also a healthier however no less tasty dish to round off all that festive feasting. Here's to extra love in the 12 months ahead.

PLA KAPONG NEUNG MANAO (STEAMED SEA BASS WITH LIME AND CHILLI DRESSING)

Ingredients

1 whole sea bass (800g)

1/3 tsp salt

three stalks of lemongrass, use 15cm from root end

220ml rooster or 網購春藥 fish stock

2 coriander roots

20g Thai palm sugar

80g garlic, chopped

60g shallots, thinly sliced lengthwise

7 chilli padi (20g)

50ml fish sauce

60ml lime juice

40g contemporary coriander (with stems)

1.5 litres of water (for steaming the fish)

Method


1. Rinse the sea bass and pat dry. Rub the salt into each the interior cavity and exterior of the fish.

2. Stuff the fish cavity with the lemongrass.

3. Place the sea bass within the fridge. Remove from the fridge 15 minutes before you need to start steaming it.

4. To prepare the lime and chilli dressing, convey chicken or fish stock to a boil in a saucepan.

5. Add the coriander roots and simmer over low heat for five minutes.

6. Add the palm sugar, garlic and shallots, and allow the mixture to achieve a simmering boil.

7. Add the chillies, fish sauce and lime juice.

8. Turn off the heat. Bring the dressing to a simmering boil just earlier than fish is cooked.

9. Bring 1.5 litres of water to boil in a wok.

10. Place a steaming plate above the waterline in the wok.

11. Place the fish with its stomach flaps splayed out, on a bit of parchment paper (35cm by 25cm) on the steaming plate.


12. Cover and steam for 12 to 13 minutes. The eyes of the fish ought to flip an opaque white when cooked. Use a high-quality skewer to pierce the thickest part of the fish. The meat ought to give method easily when cooked by.

13. Transfer the fish onto a serving dish.

14. Pour scorching lime and chilli dressing over the steamed fish.

15. Garnish with coriander and serve immediately.