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Thai steamed snapper – type thing!


It’s delicious according to what I’ve been informed. Fish is a must, so can I take this once I’ve cooked it? Not really. Sorry for the poor photo that I took way before I bought my Canon. This means I need to make this again, huh?! 

DSC05129 e1411267798246 Thai steamed snapper - type thing!
Not the best photo apologies – way before I bought my Canon. Means I should really cook this again huh!!!

Where did it originate? It was essentially a guesswork. The idea was first developed while I was in Australia and playing about with a few Thai items: including a piece of fish as well as a banana leaf, and a barbecue. Philippines Mine is quite a bit different from this one from the looks of it. We had one while our time in Bohol, Philippines – mine not too dissimilar to this one from the look of it

A decent-sized snapper can most likely feed two people. It’s simple and efficient.

DSC07284 e1411268237263 Thai steamed snapper - type thing!

Based on the number of guests will be attending, you’ll need to increase the amount to accommodate this. The following ingredients are for fish. Also, the greater the number of people, the greater the number of fish, more below.

  • One decent-sized snapper prepared by your fishmonger that is de-scaled and gutted (not like the football team’s defeat this evening, but the guts are cleaned and taken out haha);
  • 2 chili pads cut in half lengthways
  • 1 lime, sliced;
  • 1 lime quartered;
  • One handful of fresh coriander
  • 1. A knob of ginger, cut in half lengthwise;
  • A little oils of olive Some olive oil; and
  • A pinch of salt and pepper.

The fish should be placed in silver foil. It should be placed at the center of the foil because after the fish has been prepared, you’ll fold that foil around the fish, creating an unintentional “tent” of space above it.


Since if you leave the small space, it will permit for the cooking of fish with the steam that is accumulating in the space. And should you leave it, the fish will become extremely wet.

In the fish’s cavity it is enough to lay chili, lime slices coriander (keep some to decoration) as well as ginger. On one side and the other of exterior of the fish, drizzle some oil, and then sprinkle spice and salt.

Fold the foil in half and put it into the oven for around 20-30 minutes at a temperature of 220 degrees. It is possible to use the “cold knife on lip” method (see “tips of the trade” section) to ensure that it’s cooked through.

Then, open the foil and put it the foil under an oven or grill to grill and crisp up the exterior on both sides. Or simply serve it steam.

If you are served place all the coriander before placing your lime wedges on top for your personal preference in a sour manner.

Really, how easy was that.

Anyone can make this dish, surely?

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