January 28, 2013
[Photograph: Leela Punyaratabhandu]
Notes: I use halibut steaks here, but you can use anything you like. I recommend halibut, salmon, and trout.
About the author: Leela is the author of the Thai food blog SheSimmers.com. You can follow her at @shesimmers
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serves Serves 2, active time 5 minutes, total time 30 minutes
- 2 small halibut steaks (about 4 ounces each)
- 1/2 cup store-bought Thai sweet chili sauce
- 1 tablespoon oyster sauce
- 2 red bird's eye (or jalape?o) chilies, thinly sliced crosswise
- 2 small shallots, thinly sliced (about 1/2 cup)
- 1/4 cup fresh cilantro leaves
- Steamed jasmine rice for serving
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Fill a large pot or wok with 1 to 2 inches of water and place a steamer insert inside. Alternatively, adjust oven rack to center position and preheat oven to 350°F. Arrange fish steaks in a glass baking dish that just fits them. Combine chili sauce, oyster sauce, chilies, and shallots in a small bowl. Pour sauce over steaks.
Cover dish tightly with foil. Place in steamer or oven and cook until fish is barely cooked through, 15 to 20 minutes. Sprinkle with cilantro leaves and serve with steamed jasmine rice