Pla Nung (Steamed Fish)
- 3 to 4 lbs. fish
- 1 tsp. sesame oil
- 2 tbsp. oyster sauce
- 2 oz. sliced fresh ginger
- 1 tbsp. cooking wine
- 3 green onions
- 5 black mushrooms
- 1 tbsp. clear soy sauce
- 1 tbsp. cooking oil
Clean fish but leave head and tail intact. Soak black mushrooms in warm water for 10 minutes before slicing into strips. Cut green onions in 2" lengths then slice into long slivers.
Make 3 or 4 diagonal cuts in both sides of fish about 1/4" deep. Mix seasame oil, oyster sauce, cooking wine and oil in mixing bowl. Place fish on plate to be used for steaming and pour half of mixture on one side of fish. Turn fish over and pour remainder on other side. Place ginger and sliced mushroom over fish. Place in hot steamer and steam for 25 minutes. Remove from steamer. Sprinkle with green onion and serve. Serves 4.
We have found that salmon or red snapper works very well in this recipe. Personal choice and availability of fish should determine the type you use.