Whenever I go to Thai restaurants, my go-to dish is Steamed Fish with Garlic and Lime.
I love this dish so much that I wanted to recreate it at home~
However, I found out that clams are way cheaper than a whole fish!
So, if you are on a budget and want to make a Thai meal for your family, check this recipe out! :D
Ingredients:
- 1kg clams RM18
- 2 tbsp fresh lime juice
- Garlic, chopped
- Ginger, grated
- Bird's eye chili
- Coriander
- 2 tbsp Thai fish sauce RM6 per bottle
- 1 tbsp Chinese soy sauce
- 1 tbsp sugar
- Salt & pepper for taste
Method:
1. Prepare the clams. To do this, first rinse the clams under running tap water (it's better if you have a brush to clean your clams). Then, soak the clams in salt water for at least 2 hours. Rinse once more before cooking.
2. Prep the other ingredients.
To make the sauce paste, use a pestle and mortar and combine 2 bird's eye chili, 2 tsp
grated ginger and garlic, and 2 tsp lime juice.
*It's not necessary to make the paste. Make it if you like stronger tastes in your food.
3. In a large fry pan, add the paste and all the remaining chili, garlic, ginger, and lime juice.
Fry until fragrant (or when the chili becomes 1/2 cooked). Then add the sugar, fish sauce,
and soy
sauce.
4. Add the clams and cover. Turn the heat to medium-low and cook for 15-20 minutes, or until the clams are cooked (they will open up when cooked).
5. Taste-test the "soup" first. If it's too thick, add some water. Or just adjust the taste according to your preference.
6. Top it off with some coriander before serving.
--> If you don't want to cook it over the stove, you can also opt to use a steamer. Combine all the ingredients and wrap with an aluminium foil (like how you would with steamed chicken or fish). Then steam for approx. 30-45 minutes.
P.S. If you want to make the fish version, just replace the clams with fish and instead of cooking it over the stove, steam for 30-45 minutes (or until the fish is cooked).
Hope you liked this recipe! :)
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