“Ba taptim nung manau dong”. Steamed pomegranate fish with a pickled lime sauce.
(“may pet” / not hot)
If you want to eat fresh fish, which doesn’t taste fishy a lot, you have to try our today’s menu. This is a delicious prepared sweet water fish in a not necessarily hot but sweet sour sauce.
You can eat this dish in every region of Thailand. It is very delicious and not very spicy. It is served with white rice and a lot of vegetables. Pomegranate fish is sold in fresh markets alive every day, so you don’t have to worry about the freshness. It is a freshwater fish and mostly grown in fish farms. Some farms use a lot of medicine to help the growth of the fish, that is why I would not eat it every day. In my own lake, I don’t use any chemicals.
People like to eat pomegranate fish a lot here in Thailand. It is sold in the market for around two dollars a kilo. In restaurants, not fancy ones, you will find it for about 3 to 4 $. For two adults one big fish should be enough. Don’t forget to eat the cheeks, they are delicious.
Other styles to prepare the same, big fish is either to fry it in oil or to grill it and eat with rice and a hot sour dipping sauce.
When I ask my wife, what is today’s menu, and she says its “Ba Taptim nung” I feel perfect and can’t wait until its dinner time.
To prepare the fish is actually quite easy and quickly done.
You can use your all in one Zojirushi rice cooker to steam your fish and vegetables and the rice of course. Or you need a steam pot set, then you can use your traditional cooking pan.
Use a big pomegranate fish, about a kilo for two people.
First, you clean your fish and remove the scales and the guts. then you steam the whole fish in the steamer for about a half an hour. If it doesn’t fit into the steamer you can cut it into two pieces.
I the meantime you prepare the soup. Take some red fresh chilly and garlic and cut them into small pieces, we use a mortar to do this. Boil up a fish stock, Knorr is perfect and ad the garlic and chilly.
Then also ad some sugar and a whole piece of pickled lime. After all is boiled well and has the nice red like color, you can turn off the heat and give some lime juice to it.
If you have a two-level steamer you can steam the vegetable on the upper floor. We use a big leaf cabbage as the vegetable, which looks neat underneath the fish and tastes great with the soup/sauce.
Now that everything is ready to serve and well done you need a plate with an oval shape. In Thailand, we have this fish server with candles underneath to keep the menu warm.
First, you place the cabbage leafs, covering the floor of the plate. Next carefully move the steamed fish on top of the cabbage, cover the whole thing with the still hot sauce. At last, we decorate with some lime slices, garlic pieces, and dried red chilly and not to forget sliced spring onions.
That’s it, you are ready to eat. You should serve white steamed Thai rice with it, that makes a perfect dinner.
Check out this cool rice cooker and warmer.
Zojirushi NS-ZCC18 10-Cup Neuro Fuzzy Rice Cooker, 1.8-Liters
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Now, this is what you need to serve your own steamed fish. Your guests will be surprised and enjoy a meal from out of this pretty hot pan. It is going for as little as $37 Dollars. You can either heat it with charcoal or candles.