Thai · Dinner
Steamed Rice With Spicy Fish Dip
White fish steamed until it flakes, then folded through a pounded dressing of garlic, fresh chilies, lime juice and fish sauce to make a coarse, spicy dip called nam prik pla. Served warm over jasmine rice with raw cucumber and cabbage for crunch and cooling contrast.
$4
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
392Calories
42.1gProtein
3.9gFat
41.8gCarbs
10.8gSugar
3.4gFiber
1870mgSodium
90mgChol
0.9gSat Fat
950mgPotassium
95mgCalcium
2.4mgIron
2.1mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-calorie
spice-route
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Rinse the white fish fillet under cold water, pat dry, and gather the garlic, chilies, lime juice, and fish sauce.
2
Steam
Set the fish on a heatproof plate in a steamer basket over boiling water on high heat and steam for 8–10 minutes until opaque and flaking easily with a fork.
3
Build
Pound garlic and chilies in a mortar into a paste, flake in the warm fish, then stir in lime juice, fish sauce, and sugar until balanced. Fold in cilantro and scallion.
4
Plate
Spoon jasmine rice onto a plate, top with the fish dip, and arrange shredded cabbage and cucumber slices alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 1 1/2 cup300g cooked jasmine rice
- 6 cloves6 cloves garlic
- 44 fresh Thai chilies
- 2 tbsp2 tbsp lime juice
- 3 tbsp3 tbsp fish sauce
- 2 tsp2 tsp sugar
- 4 tbsp4 tbsp cilantro
- 22 scallion
- 1/2 cup50g cabbage
- 1/2 cup60g cucumber
