Before I'm learning my way to love and appreciate Indonesian, Japanese and Chinese food, I had the pleasure of a big plate of Thai Garlic Steamed Fish. I don't know what exactly the name is, but it was wonderful. Salty, sweet, peppery sauce on soft white fish. It was at this fancy restaurant in Jakarta where my family and I always went to every time we were craving to eat Thai when I was kid.

Last year, I had a sudden business trip to Bangkok. It was my second time in Thailand, while my first time was a 6-hour transit before heading to Paris. But during this business trip, I discovered some restaurants serving authentic and fusion Thai cuisine where I'd like to try again when I have the chance to go back. Well, I'm dying to go back there again. And I have a Thai colleague who is avid in cooking. He even could spot my photo I showed him if my homemade Pad Thai wasn't using Tamarind sauce. Isn't it cool?

As I just recovered from paratyphoid fever, I needed something light and yummy. I still I can't eat much and lack of appetite. This recipe is a saviour. So, I'm sharing this Thai Ginger Steamed Fish recipe to you, using my small oven. My steamer is even smaller as this dory fillet couldn't fit in. 

Ingredients:

1-2 fish fillet(s) --- any white fish, mine is Dory

Sauce:

5 cloves of garlic, chopped

2 - 3 ginger, thinly slice

3 - 4 red chili slice

250 ml chicken stock

3 soy sauce

2 tbsp oyster sauce

1 tsp sugar

1 tbsp mirin

2 tsp sesame oil

white pepper

Bake or steam the fish with:

Green onion, chopped

Cilantro

Black Pepper

Chili slices