For this fish recipe, I teamed up with Pai from Hot Thai Kitchen – she’s not only an amazing chef but she also makes fantastic videos on her YouTube channel.
She was in Bangkok visiting relatives over the holidays, and we took the opportunity to hang out, and cook up a giant barramundi, fresh from the market.
The ingredients listed in this recipe are from Pai, so a big thank you to her for sharing with us her recipe.
If you want to get straight to the recipe, you can scroll down to the recipe box below. Or you can keep reading from here to get a more in depth explanation of Thai steamed fish with lime and garlic.
There are really just 2 parts to this recipe: the fish and the sauce (which is kind of eaten more like a soup in Thailand).
We’ll start with the fish…
Life would be tough, and they’d known that going in. But that’s the price you pay for having married against your parents’ will and for being too proud to ask for help.
But they had their love. They had their health. They had each other. And that was enough.
“It was romantic in retrospect,” he recalls. “But back then it was hard – really hard.” And this comes from someone who has defied death multiple times in his life.
At 93, he no longer has the body of a young army officer. His voice is raspy; his eyesight dims; his hands tremor. Signing birthday cards for his grandchildren and great-grandchildren takes herculean efforts these days. But he remembers so much. His brain takes little pieces of history and precious scattered moments and makes a beautiful quilt out of them.