Thai Snapper with Ginger Pla Bae Sae
Delight your taste buds with the bold, aromatic flavors of *Thai Snapper with Ginger Pla Bae Sae*, a classic steamed fish dish that highlights the vibrancy of Thai cuisine. This recipe features a whole snapper, delicately steamed to perfection, infused with the zesty tang of lime juice, the umami richness of fish sauce, and the gentle heat of red bird’s eye chilies. Julienne strips of fresh ginger and garlic lend a warm, aromatic depth, while a garnish of fresh cilantro and spring onions adds a bright, herbaceous finish. Perfectly tender and flavorful, this dish is ideal when served with steamed jasmine rice or as part of a traditional Thai feast. With only 15 minutes of prep and 20 minutes of steaming, this dish is a quick yet impressive meal that’s guaranteed to be a showstopper for any occasion. Keywords: Thai snapper, ginger, steamed fish recipe, Pla Bae Sae, authentic Thai cuisine.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) whole snapper
- 2 tablespoons, julienned fresh ginger
- 4 cloves, thinly sliced garlic
- 3 whole, split lengthwise red bird's eye chilies
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 3 tablespoons water
- 2 tablespoons, chopped fresh cilantro
- 1 stalk, julienned spring onions
Instructions
Clean and gut the whole snapper, removing scales and rinsing it thoroughly under cold water. Pat dry with paper towels.
Score the snapper on both sides with shallow diagonal cuts to help the seasonings penetrate. Place the fish on a heatproof plate or dish that fits inside your steamer.
In a small bowl, mix together lime juice, fish sauce, sugar, and water until the sugar dissolves. This will be your seasoning liquid.
Spread the julienned ginger, sliced garlic, and bird's eye chilies over and inside the cavity of the snapper.
Pour the seasoning liquid evenly over the fish.
Prepare a steamer by bringing water in the pot to a boil. Place the plate with the snapper inside the steamer basket and cover with the lid.
Steam the snapper over medium heat for 15-20 minutes, or until the flesh flakes easily with a fork. The exact cooking time will depend on the size of the fish.
Carefully remove the plate from the steamer and garnish the fish with chopped cilantro and julienned spring onions.
Serve immediately with steamed jasmine rice or as part of a larger Thai meal.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1505 mg | 65% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.9 g | ||
| Protein | 100.5 g | 201% | |
| Vitamin D | 13.3 mcg | 67% | |
| Calcium | 142 mg | 11% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1958 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
