Steamed Fish with Glass Noodles and Thai Basil – Pla Bae Sa

Noodle dishes are always a good idea!

I N F O The charcoal grill with the fish-shaped bowl on which this dish is prepared is called bae sa and originates from China. In many restaurants in Thailand, this popular dish cooks leisurely over the embers, simmering away the entire meal and releasing a concentrated aroma. Occasionally, the fish is steamed or even grilled or deep-fried before this long cooking process. The dish is exceptionally popular with hot and sour soups and sour orange curries.

P a g e Soak glass noodles in water for 5 minutes. Clean fish and cut flesh on both sides. Rub with lime juice and salt.

Spread a baking dish with cabbage leaves and place fish on top.

Drain noodles and cut into about 5 cm pieces. Mix shallots, lemongrass, krachai, pak chii farang, noodles, basil, chili leaves and lime leaves and sprinkle over fish. bubble clear soup and season with tamarind water, fish sauce, salt and garlic syrup to taste. pour clear soup over fish and steam for 10 to 15 minutes, then carefully transfer to serving bowl and pour clear soup over fish.

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