Updated: Feb 26
(by Wasina Rukvichai)
large gourami or other firm white-fleshed fish
7 stalks celery, sliced
3 cloves garlic
2 slices fresh ginger, julienned
2 T. soy sauce
1 1/2 t. sesame oil
salt, pepper, and sugar, to taste
1 T. fresh chili pepper, finely diced
1/4 c. chopped cilantro
Bring water to boil in the bottom half of a large steamer.
Put celery, garlic, and half the ginger in the top part of the steamer.
Carefully add the fish and remaining ginger.
Place on top of the boiling water, cover and cook about 15 - 20 minutes.
Add soy sauce, sesame oil, salt, pepper, sugar, and half the chili pepper.
Cover and cook for another 5 minutes.
Squeeze lime juice over the fish, and sprinkle with cilantro and remaining chili pepper.