Authentic Thai Steamed Fish in Soy Sauce (Pla Neung See Ew) Recipe

Ingredients

1 whole white fish (around 1-1.5 kg), cleaned and descaled
3 tablespoons of soy sauce
1 tablespoon of oyster sauce
1 teaspoon of sugar
2 cloves of garlic, minced
1/2 teaspoon of white pepper
2 stalks of green onions, chopped
2 stalks of coriander, chopped
2 red chillies, sliced
1 tablespoon of vegetable oil
1 tablespoon of sesame oil

Steps and instructions

Preheat your steamer on high heat.
Rinse the fish under cold water and pat dry with a paper towel.
Place the fish on a heatproof plate that fits into your steamer.
In a bowl, combine the soy sauce, oyster sauce, sugar, minced garlic, and white pepper. Stir until the sugar is completely dissolved.
Pour the sauce mixture over the fish, making sure it's evenly coated.
Place the plate with the fish in the steamer, cover, and steam for about 15-20 minutes or until the fish is cooked through.
While the fish is steaming, heat the vegetable oil in a small saucepan over medium heat.
Add the sliced red chillies to the oil and fry until crispy. Remove the chillies from the oil and set aside.
Once the fish is cooked, remove the plate from the steamer. Pour over the hot oil, which will cause the fish to sizzle and will cook the green onions and coriander.
Top the fish with the fried chillies, chopped green onions, and coriander.
Drizzle with sesame oil before serving.

Tools for making

Steamer - A heatproof steaming apparatus used to cook the fish.
Heatproof Plate - A plate that can withstand high heat and fit into the steamer.
Bowl - Used to mix the sauce ingredients.
Small Saucepan - Used to heat the vegetable oil for frying the chillies.
Paper Towel - Used to pat dry the fish.

Recipe variations

Use a different type of fish such as salmon or trout.
Replace the soy sauce with tamari or coconut aminos for a gluten-free option.
Add sliced ginger or lemongrass to the sauce mixture for extra flavor.
Add vegetables like sliced bell peppers, carrots, or mushrooms to the steaming plate along with the fish.
Replace the oyster sauce with hoisin sauce for a different flavor profile.
Add a tablespoon of rice vinegar or lime juice to the sauce mixture for a tangy twist.
Marinate the fish in the sauce mixture for a few hours before steaming to enhance the flavor.
For a meat-free option, substitute the fish with firm tofu or tempeh.
Add a sprinkle of toasted sesame seeds or crushed peanuts on top for added texture.
Serve the dish with steamed rice or noodles on the side.

Recipe overview

Pla Neung See Ew, or Steamed Fish with Soy Sauce, is a classic and delightful dish from the heart of Thai cuisine. This recipe features a whole white fish, steamed to perfection and dressed with a delectable blend of soy sauce, oyster sauce, and a hint of sugar, giving it a balance of savory and subtle sweet tones. Enhanced with a spicy kick from fried red chillies, and a freshness from green onions and coriander, the dish is finished off with a drizzle of sesame oil for an added depth of flavor. Steaming the fish allows it to retain its delicate texture and natural flavors, while the sauce adds an incredible taste profile that complements the fish perfectly. An impressive dish to serve for dinner, Pla Neung See Ew is not only flavorsome but also healthy and easy to prepare at home.

Common questions

How do I choose the right fish for this recipe? Look for a whole white fish that is fresh and has clear eyes, bright red gills, and shiny skin. Common options include sea bass, snapper, or tilapia.
Can I use other types of sauce? While the recipe calls for soy sauce and oyster sauce, you can experiment with other sauces like fish sauce or hoisin sauce to add different flavors to the dish.
Can I steam the fish without a steamer? If you don't have a steamer, you can use a large pot with a rack or a heatproof plate placed on top of a heatproof bowl inside the pot. Add water to the pot, making sure it doesn't touch the plate, and cover with a lid.
Can I add other vegetables to the dish? Absolutely! You can add vegetables like bok choy, mushrooms, or sliced bell peppers to the plate with the fish before steaming for a more complete meal.
Can I use other types of oil? While the recipe suggests using vegetable oil for frying the chillies, you can use other high-heat oils like canola or peanut oil as well. Just make sure the oil is heated properly before frying.

Serving dishes and utensils

Steamer - A steamer is essential for cooking the fish to perfection. It allows for gentle and even heat distribution.
Heatproof Plate - Use a heatproof plate that fits into your steamer to hold the fish while it cooks.
Small Saucepan - This is needed for frying the red chillies to crispy perfection.
Paper Towel - Use a paper towel to pat dry the fish before cooking.
Bowl - You'll need a bowl to mix the sauce ingredients together.
Spatula or Tongs - Use a spatula or tongs to transfer the fish plate to and from the steamer.

Origin stories

Pla Neung See Ew, a quintessential Thai dish, richly embodies the country's passion for harmonious flavor profiles. The tale of its origin is as interesting as the dish itself. Steaming, one of the most ancient cooking techniques, was embraced by Thai cooks not only for its nutritional benefits but also for the delicate flavors it imparts to dishes. As Thailand is a land of rivers and seas, fish became a staple in the diet. Combining the abundance of fresh fish with the steaming technique led to the birth of 'Pla Neung' or 'steamed fish'. To this, the Thai culinary maestros added 'See Ew', soy sauce, an ingredient brought to the region by Chinese immigrants, resulting in a dish that immaculately merges local Thai preferences with an international influence. This fusion not only finds expression in Pla Neung See Ew, but is also a testament to Thailand's rich cultural history and its open acceptance of diverse influences.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.