Instructions: Clean the fish and score the sides with several cuts to allow the marinade to penetrate.

Mix the marinade ingredients and rub them into the fish, leaving it to marinate for about an hour in a cool place.

Transfer the fish, and the marinade, on a dish large enough to hold it, to a bamboo steamer (see note below), and steam for about 20 to 25 minutes (if microwaving, cook until the flesh adjacent to the bones is cooked, allowing it to rest for 1 minute after each 3 minutes cooking before testing).

Comments: Traditionally this is prepared with the fish known in the West as a pomfret, but any similar (flat) fish will do.

This is steamed, and as such is best done in a bamboo steamer, because in a metal steamer condensation on the lid drips onto the food and marks it, spoiling the appearance and also possibly affecting the cooking process (fish is best steamed in "dry" steam). If you use a metal steamer you should cover the fish with a paper towel which is not in direct (or limited) contact with the steamer. Alternatively you can cook this dish in a microwave, using low to medium power.

Description: "(Pla Nung Khing Sai Het)"

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