FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH
The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.
Provided by David Tanis
Categories quick, seafood, soups and stews, appetizer, main course
Time 30m
Yield 2 main course or 4 appetizer servings
Number Of Ingredients 16
Steps:
- Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
- Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
- Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
- Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.
STEAMED FISH WITH LIME AND GARLIC RECIPE (ปลากะพงนึ่งมะนาว)
Pla kapong neung manao (ปลากะพงนึ่งมะนาว), or Thai steamed barramundi fish with lime sauce, is a favorite seafood dish for many Thais. Make this recipe at home and you're in for a real steamed fish!
Provided by Mark Wiens
Categories Thai
Time 35m
Yield 1 whole fish
Number Of Ingredients 10
Steps:
- Make sure your fish is scaled and gutted, and then score the fish with 3 diagonal incisions on each side of the fish. Cut off the top halves of the lemongrass, bruise, and stuff the lemongrass into the cavity of the fish. Steam the fish over high boiling water for about 10 - 15 minutes depending on the size of your fish.
- In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour the mixture into a bowl and set aside.
- Mince the garlic, chilies, and cilantro, and mix into the chicken stock soup, along with fish sauce and lime juice. Stir gently and then taste test. Make sure it's sour, and balanced with a hint of sweetness.
- When the fish is fully steamed, transfer it to a serving platter (with edges to keep in the soup), garnish with a bed of Chinese celery, and place the fish on the platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish.
- Make sure you eat with steamed rice!
MUSSELS WITH CHILI, GARLIC AND BASIL
Adjust the heat to your own taste using more or less chilies. The two of us have this as a main dish with rice or with nice bread and a simple salad. Or serve it as part of a Thai meal.
Provided by PetsRus
Categories Lunch/Snacks
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Make a paste from the chilies, garlic and coriander using a mortar or small food processor.
- Stir fry this paste in a wok or frying pan with the oil for about one minute, use a pan you have a lid for and large enough to hold the mussels.
- Add the oyster and fish sauce, stir and then add the stock and the mussels.
- Cover and cook on a medium heat, or until the mussels have opened and are cooked.
- Taste the sauce or it needs extra fish sauce or water.
- Stir in the basil, arrange the mussels on a dish, discard any mussel that has not opened and pour the sauce over them.
Nutrition Facts : Calories 540.6, Fat 29.1, SaturatedFat 4.3, Cholesterol 97.3, Sodium 2255, Carbohydrate 24.2, Fiber 1.4, Sugar 4.9, Protein 44.4
STEAMED CLAMS WITH THAI BASIL AND CHILES
Make and share this Steamed Clams With Thai Basil and Chiles recipe from Food.com.
Provided by dicentra
Categories Thai
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté for 1 minute or until golden.
- Add chile; sauté 10 seconds. Stir in wine and next 4 ingredients (through pepper). Bring to a boil.
- Add clams; cover and cook 7 minutes or until shells open. Add basil; cover and cook for 1 minute.
- Discard any unopened shells. Remove clams from pan with a slotted spoon. Serve with sauce.
Nutrition Facts : Calories 361.9, Fat 6.9, SaturatedFat 0.9, Cholesterol 102.2, Sodium 2856.8, Carbohydrate 17.2, Fiber 0.4, Sugar 1.5, Protein 51
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