Saturday, June 18, 2011

Thai styled steamed pomfret

I have not updated Bread and butter for the longest time, and I think it is time I do so.   We are supposed to leave for Shanghai tomorrow, but for as Ti is unwell and the doctor certified him unfit to travel, so we have  to cancel the trip, but Vincent is going ahead as he has a seminar to attend.  So we celebrated father's day in advance and I baked pandan butter cake and cooked curry and steamed pomfret.

We had this in Penang when we went there end Dec/early Jan and we liked it so much, so I decided to try steaming this.   It is actually quite easy, I mixed 2 tablespoon of tomyam paste (which is easily available at all supermarkets) with half 1/4 cup water, add juice of 2 lime, sliced 2 chilli padi and one stalk of lemongrass, pour over the pomfret and steam for 10 minutes.    Adjust the tomyam paste to taste. A very simple yet tasty dish and Vincent loves it.  

Hopefully I will be back with the recipe for the pandan butter cake tomorrow. 

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