Destination
Koh Samui
The story
Pla nung khing ("steamed fish with ginger") is Bangkok's Chinese-Thai steamed whole fish and one of the most classical Chinese-Thai family lunches: a whole white fish (snapper, tilapia, sea bass) is placed on a heat-proof plate, topped with a mountain of julienned fresh ginger, sliced spring onions, dried Chinese mushrooms and shredded Chinese cabbage, drizzled with a light sauce of light soy, oyster sauce and Shaoxing wine, and steamed for 15 minutes until the fish is just cooked through. Served with the steaming juices from the plate as the sauce, plus jasmine rice on the side. Sold at every Bangkok Chinese-Thai restaurant and every Chinatown seafood counter.
Method
Rinse and pat dry. Score 2 diagonal cuts on each flank. Rub with salt and Shaoxing wine.
Line a heatproof plate (that fits in your steamer) with sliced Chinese cabbage. Place fish on top.
Pile julienned ginger and sliced mushrooms all over the fish. Scatter half the spring onions on top.
Whisk soy sauce, oyster sauce, Shaoxing wine, fish sauce, sugar and pepper. Drizzle over the fish.
Place plate in a large steamer over vigorously simmering water. Steam 12 to 15 minutes (depending on size) until fish is just opaque at the thickest part.
Scatter remaining spring onions over the fish.
Warm 3 tbsp neutral oil until just smoking. Pour it directly over the fish (over the spring onions) — this sizzles and releases the aromatics.
Bring the plate directly to the table. Scatter with coriander. Serve with jasmine rice, chili-vinegar and lime on the side. Diners spoon fish, cabbage and juices over rice.
Tips
- Fresh fish. Non-negotiable for steamed fish.
- Chinese cabbage under. This absorbs the fish's juices and becomes as good as the fish.
- Hot oil at the end. This is the classical Chinese-Thai finish — sizzles the aromatics and adds a specific fragrance.
- Do not oversteam. 12 to 15 minutes is enough. Overcooked fish is chalky.
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