|
|
Steamed whole Porgies with Thai chili, garlic and lime sauce Recipe.
Porgy, also known as sea bream or scup, is a lean fish with a coarse texture and delicate flavor, consisting of a large family of fish found in temperate and tropical waters all over the world. Porgy has a lot of small bones, so when selecting, it is best to buy larger specimens because they have a better meat to bone ratio, making the bones easier to remove. Gilthead bream weigh about 2 pounds and are always sold whole. They have firm, succulent flesh with excellent flavor. Red sea bream meat is rosy when raw but turns white when cooked; it is moist with rich, sweet flavor and firm but tender texture. Scup usualy averaging 1 pound or less; they have delicious lean and flaky flesh, but also contain many bones, which makes them difficult to fillet. They should be scaled and dressed before cooking, or large ones can be filleted. Red porgy have white, tender meat with large flake and mild, sweet, but satisfying flavor, though its numerous small bones make it hard to fillet. Sheepshead porgy have always been highly regarded as food and are pan-fried in the American South. The fat-bodied Northern porgy have firm, flaky flesh, though it is quite bony. The plump, golden-silver Jolthead porgy are delicious and beautiful fish.
Nutritional Value Per Serving: For approximately 3.5 ounces of Porgy fish with bone, cooked: Calories 112, Calories From Fat 31, Total Fat 3.4g, Including (Saturated Fat 1.5g, Trans Fat 0.0g, Polyunsaturated Fat 0.8g., MonoUnsaturated Fat 1.1g), Cholesterol 12.0mg, Sodium 200mg, Total Carbohydrate 3g, Protein 19g.
A delicious recipe of Steamed whole Porgies with Thai chili, garlic and lime sauce.
Ingredients:
- 1 whole large fresh Porgy or Red Snapper
- 1 Tbs lemon grass, minced
- 3 cloves garlic, peeled and crushed
- 5 - 10 leaves of Thai basil, chopped
- 3 Serrano chilies
- 1 lime, squise for juice
- 2 tsp brown sugar
- 1 cup chicken broth
- 1/2 bunch of Cilantro, chopped (for garnish)
- 3 scallions, chopped, whites only (for garnish)
- Salt and freshly ground black pepper to taste
|
Serves/Makes: 4
|
How to cook Steamed Porgy with Thai Chili, garlic and lime:
- Place the fish in salt water and let it soak for 30 minutes. Wash fish well; rinse and pat dry.
- Score the fish 3 times on each side. Sprinkle with salt and pepper to taste
- Mix together garlic, lemon grass, Serrano chilies, basil, sugar, salt, pepper, chicken broth and juice from squised lime.
- Place the fish in a deep, heat-proof plate. Pour 1/2 cup of the mixture over the fish, inside the open slices and the middle of the fish.
- Put a few inches of water in the bottom of the steamer and heat. Then put the covered plate in the steamer
- Steam for about 10 minutes, or until fish turns white and starts to flake.
- Put fish with wide spatula on a deep platter. Pour the cooking juices around it.
- Top with the scallions and cilantro.
- Then pour the remaining sauce over the top.
- Garnish with scallions and Cilantro if desired and serve right away. You can serve it wit with roasted eggplant.
Notes:
The Steamed Porgy with Thai Chili, garlic and lime is a very affordable dish. Delicious, simple, and very easy recipe.
This recipe for Steamed Porgy with Thai Chili, garlic and lime serves/makes: 2
Main Ingredient: Red Porgy
Preparation Method: Steamed
Cuisine: Thai
Back to top
Porgy Recepies
Fish Recepies
|
|
|
