Steamed Pompano with Thai Dressing

Name: Steamed Pompano with Thai Dressing
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Asian, Thai
Ingredients: 1 each pompano (whole); 1 stalk lemongrass; 1/2 bunch Thai basil; 2 each kaffir lime leaf; 1 cup chicken stock; 1 head garlic; 2 each Thai chili pepper (adjust to taste); 6 tbsp key lime juice (freshly squeezed); 4 tbsp fish sauce (Red Boat brand ); 2 tbsp brown sugar; 1/2 bunch cilantro

4 steps

Prep:5minCook:20min

Pompano is one of many available at Asian grocery stores delicious fish good for steaming (and other cooking methods!). Pompano is unbelievably easy to prep, cook, and eat — seriously! you can eat it with a spoon! No steamer, or your steamer is not large enough to fit a whole fish? No problem! You need a large diameter skillet filled with water 1″ deep and some aluminum foil. Make a ring of crumpled aluminum foil to keep the serving dish with a fish afloat and cover all of it with a piece of foil to trap the steam. Easy. Don’t care for Thai food? No problem! Use your favorite sauce — salsa, chimichurri, pesto, etc. Enjoy!

Updated at: Thu, 17 Aug 2023 12:03:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories224.6 kcal (11%)

Total Fat8.3 g (12%)

Carbs18.5 g (7%)

Sugars9.2 g (10%)

Protein18.4 g (37%)

Sodium2059.8 mg (103%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1pompano

whole

1 stalklemongrass

0.5 bunchThai basil

2kaffir lime leaf

1 cupchicken stock

1 headgarlic

2Thai chili pepper

adjust to taste

6 Tbspkey lime juice

freshly squeezed

4 Tbspfish sauce

brand

2 Tbspbrown sugar

0.5 bunchcilantro

Instructions

Step 1

Prepare a dish large enough to fit the whole fish. Prepare a pot large enough to fit that dish. Make a ring of crumpled aluminum foil to keep the plate afloat and fill the pot with 1-1 1/2" deep water. Start boiling the water.

Step 2

Scale and gut the fish. Score it on both sides. Cut lemongrass into 2" long pieces and bruise them. Wash herbs. Stuff kaffir lime, basil leaves, and lemongrass into the cavity of the fish. Place the fish on the prepared plate over boiling water, cover with the lid or a large piece of foil, and steam for 20 minutes.

Step 3

Meanwhile, follow instructions on the packaging to make Jasmine rice. One cup of dry Jasmine rice will make three portions of rice.

Step 4

Meanwhile, make the dressing. Bring chicken stock to boiling. You can do it in a saute pan over high heat or in a large cup in a microwave. Peel and finely chop garlic. Wash and finely chop Thai chilies. Squeeze juice of 6-7 key limes. Wash herbs and finely chop herbs. First, combine boiling-hot stock, garlic, and chilies. When garlic is lightly cooked, add sugar and fish sauce. Stir to dissolve sugar. Add cold key lime juice to bring the temperature down and herbs.

View on lyukum.com

↑Support creators by visiting their site 😊