Clay Pot Lemongrass-Steamed Fish (Pla Nueng Morh Din)
Steaming a whole fish on a lattice of lemongrass in a clay pot creates a delicately flavored Thai dish, perfect for a family-style meal.
Time: 30 minutes (20 minutes active)
Makes: 2 servings as part of a multicourse family-style meal
Ingredients
- ¾- to 1-pound whole trout, head and tail intact, scaled, gutted, and cleaned
- 4 plump stalks lemongrass, trimmed and bruised
- 1 tablespoon sea or kosher salt
- ½ cup water, or more as needed
Instructions
1 Preparing the Fish:
- Lay the fish flat on a cutting board. Use a sharp knife to make 3 or 4 diagonal bone-deep cuts on both sides of the fish, about 1 inch apart, perpendicular to the backbone.
- Fold one lemongrass stalk in half and rub it all over the fish, inside and out. Discard after rubbing.
- Gently rub the salt into the skin of the fish and inside its cavity.
2 Setting up the Clay Pot:
- Tear the remaining 3 lemongrass stalks into 4 strips each.
- Lay the lemongrass strips in a grid-like pattern on the bottom of a 12- to 14-inch clay pot in 3 layers. Trim the stalks if needed to fit the pot.
- Place the prepared fish on top of the lemongrass lattice in the pot, ensuring the tail is tucked in if necessary.
- Add enough water to the pot to reach the bottom layer of lemongrass without touching the fish.
3 Steaming the Fish:
- Cover the clay pot and bring the water to a boil over medium heat. Once steam starts to appear from the hole in the lid (about 5 minutes), check the water level and add more if needed.
- Steam the fish for 8 to 10 minutes, or until the flesh is opaque and flakes easily with a fork at its thickest part. Check the water level once more during steaming to prevent drying out.
4 Serving:
- Serve the fish directly from the clay pot or carefully transfer it onto a serving plate using two spatulas.
- Spoon the steaming liquid over the fish before serving to enhance flavors.
Notes
- Choosing Fish: Any white fish with natural fat content works well, such as trout, Pacific cod, or striped bass.
- Variations: For a richer flavor, consider adding sliced ginger or garlic to the lemongrass lattice.
- Steaming Tips: Ensure the fish is evenly cooked by making the cuts into the flesh and monitoring the water level during steaming.
Enjoy this tender and citrusy Clay Pot Lemongrass-Steamed Fish as part of a Thai-inspired meal, bringing out the natural flavors of the fish with minimal seasoning.