Thai Steamed Fish with Coconut Quinoa
Thailand is one of my favourite countries and Thai food is easily one of my favourite cuisine. I’ve only visited Thailand once but the country, the culture, the weather and the food were all really amazing and one of my favourite dishes when I visited was Thai Steamed Fish.
So for my Sunday lunch I decided to make something out of the normal for me and had a go at recreating a Thai Steamed Fish dish I ate in Thailand but with a twist, with coconut quinoa. This dish is very easy to cook but it’s also packaged with protein and lots of energy.
I think in the recent “health food” trend, one of my favourite dishes is “quinoa”. I can’t believe how easy to cook and delicious it is but one of the most interesting things about it to me is that it’s a complete protein and contains multiple essential amino acids. It’s both very easy to cook and very fast. That it’s really delicious and has a great texture is a huge bonus. So if you don’t have any quinoa in your pantry I will recommend the next time you do a food shop grab yourself some.
I didn’t season the quinoa much and you may find depending on your taste it’s a bit plain but the key to this dish being delicious is the sauce that is used to steam the fish. It’s really delicious.
Ideally serve this dish while it’s still warm or hot. You can either serve the salmon whole or you can flake it and mix with the coconut quinoa and sauce and serve as a salad. When I made this dish I made one plate with the salmon whole and the other flaked, but both covered in sauce and both equally tasty.
You can use other kinds of fish with this recipe, it doesn’t necessarily have to be salmon. I used salmon because it’s easy to get hold of, cheap and I nearly always have salmon in my fridge or freezer. So feel free to use any kind of fish you want. From experience, sea bass, sea bream, cod, tilapia and trout all go well with this dish.
A little update of my life:
We’ve finally settled and unpacked into our new home! I love our new home because we have front and rear gardens and our neighbours so far are lovely. My daughter is going to school this autumn and the local primary school in the area we used to live is ranked on the lower end of the schools in Edinburgh. We’ve always been huge fans of the Marchmont area and that we found a property for the right place and one street away from the one of the best schools in the country is a bonus.
Now we have a garden I’m now able to use the garden to take the food photos where the light is infinitely better. If you check out my photos now and compare to photos months ago you’ll see a huge difference. We’ve also changed our style of photographing food, partly in rebellion to my cookbook publisher who always insists on strange angles.
So I have two main projects for our new home. One is to decorate it (the kitchen which also doubles up as my office (I’ll share photos soon) is well on it’s way and now we’ve found all our pictures we’re going to hang them soon. The other thing I want to do is tidy up the front garden. It’s awful and looks like nobody has touched it in years. The decorating project I’ll do now but I’ll wait until the weather improves before doing the garden.
Chris also completely updated this website and there’s loads more social media things going on. The recipes are all now formatted so search engines can index and find them easier. I’ve got an Instagram feed of which I update content for all the time. There’s also now a newsletter which for now contains content from both of my websites; Egg Wan’s Food Odyssey and Liv Wan Illustration.
As you may know I’m a real busy bee and I don’t have time right now to do separate newsletters but I’m sure you don’t mind seeing a collection of delicious recipes as well as some of my illustrations? So if you are interested in my newsletter, then you can type your email in the subscribe box on the right hand side of my site and subscribe. I will send you a newsletter periodically as well as giveaway news and some other things.
But back to this Thai Steamed Fish with Coconut Quinoa dish.
Thai Steamed Fish with Coconut Quinoa
Ingredients for Thai Steamed Fish
- 3 salmon fillets
- 30 g coriander chop finely
- 1 chili cut into small pieces
- 1 pc lemon grass cut into small pieces
- 2 cloves garlic peeled
Seasonings for Thai Steamed Fish
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 lime juice and zest
- 1 tbsp sugar
- 2 tbsp water
Ingredients for Coconut Quinoa
- 228 g quinoa
- 440 ml coconut milk whole can basically
- 125 ml water
- 6 cherry tomatoes cut in half
- 1 pinch salt
- 1 pinch pepper
Procedure for Thai Steamed Fish
Use a food processor to process the chili, garlic, lemon grass and all the seasonings.
Mix step 1 with the coriander.
Place Salmon on a heat proof plate and pour the sauce on top. Steamed with highest temperature for 15 minutes.
Procedure for Quinoa
Put quinoa, coconut milk and water into a heavy base medium size pot.
Bring it to boil first then turn to lowest heat and cover with lid to simmer it for 15-20 minutes.
Check the texture of the quinoa if you prefer al dente then simmer 15 minutes should be enough. But if you like your quinoa quite soft then add a little bit more water and simmer for longer time.
After quinoa is cooked. Season it with salt and pepper and use a fork to mix it up.
You can garnish with cherry tomatoes.
Serve warm with Thai steamed salmon and the sauce from steamed fish.