STREAMED WHOLE FISH

Thai Style Steamed Fish suits most larger catches especially Coral Trout

Ingredients

Large whole fish Clean, gutted and gilled

2 teaspoons of peanut or vegetable oil

1 onion, halved and finely sliced,

2 spring onions, (finely sliced - separate the green and white sections)

3 garlic cloves (finely sliced)

1 red cilli with seeds removed (finely sliced)

400 gram can coconut milk

Piece of ginger root cut into fine strips (about 4cm)

1 handful of Coriander leaves.

Method

Preheat the oven to 180°C.

Heat the oil in a frypan and cook the onion, white part of sprig onions, garlic & chilli until soft.

Stuff this mixture into the cavity of the fish.

Line a large baking dish with foil and lift the foil up around the fish.

Pour the coconut milk over the fish and sprinkle on the ginger.

Cover with more foil and fold the edges together to form a tight seal.

Bake for 45 minutes until the flesh flakes when tested with a fork.

To serve, carefully open the foil and scatter the coriander and green part of the sprig onions over the fish.

Serve with salad and Jasmine rice.