This is a dish that often appears on Thai restaurant menus. It looks like it is very tall. In fact, it is so simple that people can't look straight. The key to making authentic Thai food is to have a bottle of authentic fish sauce: fish sauce is a very delicious juice obtained from pickled, fermented and simmered with small fish and shrimp. The color is amber. The color has a salty taste and a savory taste. The fine product has a little bit of a bad smell, but it tastes just like the deliciousness of the fish. The harmony of taste is such a magical thing.
1. Dry the cleaned squid and cut it into three knives on both sides to make it easy for the fish to taste.
2. Cut the ginger into thin slices and stuff it into the belly of the fish.
3, add water to the steamer, boil the water in a big fire, then put the fish into the dish, put it into the steamer, steam for about 10 minutes in medium heat. When steaming for 5 minutes in the middle, remove the fish, pour off the water distilled from the dish, and put it back in the pot to continue steaming. This water is the water that comes out of the fish. It has a smell. If it is not dumped in time, it will make the fish on the plate taste bad.
4. When steaming the fish, chop the red pepper, garlic and shallot, then pour the fish sauce, lemon juice, pepper, garlic and shallot into a bowl and mix well.
5, steamed fish out of the set plate, take out the ginger in the belly, and then pour the seasonings on the fish can be served.