Steamed Fipola white pomfret

Fipola white pomfret is a delicacy.Steamed in a range of assorted Thai aromats it not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients.

Serves: 2
Time to make: 25 mins
Fipola White pomfret 500gm
fish sauce 2Tbsp
brown sugar 1Tbsp
garlic 1/2Tbsp
lemon grass chopped 20gm
kafir lime leaves, shredded 8-10 leaves
galangal sliced 20gm
Thai red chillies 10gm
Cilantro/corriander stems 15gm
Sesame oil 10ml

For Sauce:

vegetable oil 1tsp
garlic chopped 2Tbsp
spring onions, chopped 2 N0
light soya sauce 1Tbsp
fish sauce 1Tbsp
brown sugar 1Tbsp
Lime juice 1Tbsp


In a mortar-pestle, lightly pound garlic, cilantro stems, and chiles until a coarse paste forms. Add 2 Tbsp. lime juice, fish sauce, sugar, and pepper; mix with a spoon to combine. (Alternatively, pulse in a food mixer until a loose paste forms.) Set sauce aside.

For sauce- mix all ingredient together in a small bowl with a whisk. Keep it aside

Place fish on a plate that will fit inside the idly steamer with some wiggle room; pour reserved paste over. In a wide pot, add water to a depth of 1". Bring to a boil. Transfer fish on plate to idly steamer. Set idly steamer over pot and pour sauce over fish. Cover; steam fish until cooked through, 12–15 minutes.

Using 2 large spatulas, transfer fish to a serving platter. Spoon juices on plate in idly steamer over fish. Drizzle with lime juice, if desired. Garnish with lime slices and cilantro leaves. Serve with steamed rice.