Pla Jian Recipe
Pla Jian is a tasty seafood dish that is simply irresistible. The tasty dish will taste perfect with warm rice. Try this wonderful Pla Jian recipe especially if you are cooking a seafood based dinner!
Ingredients
700 g whole fish, preferably one without a very strong flavour
15 ml vegetable oil
10 g garlic, finely chopped
20 g spring onions, chopped
diagonally into 2 cm lengths
15 g galangal (or ginger), finely chopped
20 g sugar
15 g turmeric powder
250 ml chicken stock
15 ml tamarind pulp
1 level tsp white pepper powder
15 ml fish sauce
15 g cornflour mixed with a little cold water
20 g capsicum, julienned
40 g onion, finely sliced
20 g coriander leaves, chopped
Directions
Remove the scales from the fish and wash thoroughly.
Pat dry.
Steam in a colander over a pan of boiling water, till the fish is cooked and tender.
Set the fish aside under cover to stay warm.
Meanwhile, heat the oil in a large saucepan over medium heat.
Add the chopped garlic, the spring onions, chopped galangal and the sugar.
Stir-fry for a few minutes.
Reduce heat and continue to cook for several minutes to allow the flavours to blend well.
Stir in the turmeric powder, the chicken stock, tamarind pulp and pepper powder.
Add the fish sauce and check for seasoning.
The sauce should be sweet-salty, with a tangy undertaste.
Remove from heat.
Stir in the cornflour paste.
Return the pan to low heat and stir for a few more minutes till the sauce has thickened slightly and has a smooth texture.
Add the julienned capsicum and the sliced onion.
Stir for a few minutes, them remove from heat.
Place the warm fish on a platter.
Pour the hot sauce over the fish, coating it thoroughly.
Garnish with chopped coriander leaves.
Serve hot with rice.
Pat dry.
Steam in a colander over a pan of boiling water, till the fish is cooked and tender.
Set the fish aside under cover to stay warm.
Meanwhile, heat the oil in a large saucepan over medium heat.
Add the chopped garlic, the spring onions, chopped galangal and the sugar.
Stir-fry for a few minutes.
Reduce heat and continue to cook for several minutes to allow the flavours to blend well.
Stir in the turmeric powder, the chicken stock, tamarind pulp and pepper powder.
Add the fish sauce and check for seasoning.
The sauce should be sweet-salty, with a tangy undertaste.
Remove from heat.
Stir in the cornflour paste.
Return the pan to low heat and stir for a few more minutes till the sauce has thickened slightly and has a smooth texture.
Add the julienned capsicum and the sliced onion.
Stir for a few minutes, them remove from heat.
Place the warm fish on a platter.
Pour the hot sauce over the fish, coating it thoroughly.
Garnish with chopped coriander leaves.
Serve hot with rice.
