Ingredient: Celery

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Steamed fish with Lime Sauce

Posted on by Alf Birnecker

Cooking Class Recipe:

Pla Kapong Nueng Manao (ปลากระพงนึ่งมะนาว)

Steamed fish with lime sauce is really easy to cook, looks impressive and tastes like heaven. There are only a few ingredients necessary and these are easy to get in the western world.
Pla (ปลา) is the Thai word for fish. Pla Kapong (ปลากระพง) is usually translated into English as Snapper. The only problem is, that the fish sold on the markets and offered in restaurants as white snapper is in reality a Barramundi or Asian Sea Bass. This fish is very popular all over Asia and northern Australia and is now becoming much wider distributed.
However, this Thai dish tastes very good as well prepared with a red snapper, grouper or similar fish. Nueng (นึ่ง) means “steamed” and Manao (มะนาว) means “lime”. You will find this dish in every single good sea food restaurant in Thailand. It is worth remembering the Thai letters or at least the Thai pronunciation of the dish: The best and most authentic restaurants in Thailand do not have the menus in English or English speaking waiters.

Now have fun with cooking!

Print Recipe
 Steamed fish with Lime Sauce
Cooking Course Steamed Snapper With Lime
Course Main Dish
Cuisine Thai
Servings
Ingredients
Course Main Dish
Cuisine Thai
Servings
Ingredients
Cooking Course Steamed Snapper With Lime
Instructions
  1. Add 2 cups of water to a pan or wok which fits the whole fish and bring to boil
  2. Put the fish prepared how you learned in the cooking class in the pan / wok.
  3. If necessary add water so the fish is covered and add ginger. Put a lid on and let it simmer for 10 minutes
    Phase photo cooking course
  4. While the fish is cooking prepare the sauce
Sauce
  1. Chop garlic and ginger together so they are mixed and put in a bowl.
  2. Add Salt, Sugar, Fish Sauce and Lime juice and mix all together
Final preparation
  1. Sprinkle celery on fish, close the lid and let it boil for another 10 min.
    Cooking Course Steamed Snapper With Lime
  2. When the fish is cooked, take it out of the pan and place it together with some soup from the pan onto a large plate
  3. Pour the sauce over the fish and garnish with celery, spring onions and slices of lime
Soup

Tom Yum Goong

Posted on by Alf Birnecker

Cooking Class – Tom Yum (ต้มยำ)

In this cooking class we will prepare the most common variety of Tom Yum: Tom Yum Goong (Shrimp).
This soup dish originates from Laos and central Thailand. It is a popular choice in neighboring countries such as Cambodia, Vietnam and Singapore. By now it is well known all over the world.
The name literally translated from Thai language means “to boil” (Tom) and Yam is the name of a spicy and sour salad. The dish for this cooking class has indeed hot and sour flavors. Fragrant herbs and spices are generously used in the broth.
Due to it’s combination and balance of herbs and spices appealing to an entire array of different tastes ranging from spicy over sour and bitter to salty, it could be considered to be “The Thai signature dish”.

Fun fact: Tom Yum Goong is the title of one of the best known Thai action movies although it was marketed in the US as “The Protector”, in the UK as “The Warrior King” and in Germany as “Revenge of the Warrior”.

have fun with your Tom Yum cooking class!

 

Print Recipe
 Tom Yum Goong
Cooking Class Tom Yum Goong
Cuisine Central Thai, Thai
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Cuisine Central Thai, Thai
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Cooking Class Tom Yum Goong
Instructions
  1. Ingredients for Tom Yum Goong
  2. Bring prawn heads with water to boil in a pot and simmer for 30 min. Pour through a strainer. If you are using already peeled prawns just skip this step.
    Tom Yum Goong / boil prawn heads
  3. Add lemon grass, galangal, garlic, baby corn, carrots, tomatoes and Onions to stock/ water and boil for a while. Already add as well salt and sugar to taste.
    Tom Yum Goong phase pic
  4. Add chilly paste, kaffir lime leaves and mushrooms and let it boil until the mushrooms are cooked
    Tom Yum Goong
  5. Last but not least you add the prawns and let it boil just a little bit longer
    Tom Yum Goong
  6. Turn off the gas when the prawns are cooked and add the celery and spring onions. If you like the taste, add some coriander as well. Now squeeze some lime juice in to taste.