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              Rolled Steamed Herbal Pla Nil served with Tomato Sauce and Seasonal Vegetables 


              In honour of the passing of His Majesty King Bhumibol the Great - much loved Monarch of Thailand -- Thai Cuisine Chefs of Le Cordon Bleu Dusit Culinary School have prepared this special dish in honour of His Majesty's extraordinary life.


              Ingredients

              Rolled steamed herbal Pla Nil
              • 1 whole piece Pla Nil
              • 10 g Dill
              • 5 sprig Lemongrass
              • 20 g Spring Onion
              • 10 g Shallots
              • 10 g Lemon basil
              • 50 g Luffa
              • 30 g Chinese cabbage
              • Salt
              Tomato sauce
              • 20 g Bird's eye chili
              • 20 g Garlic
              • 60 g Shallots
              • 100 g Tomato
              • 20 g Lime
              • 30 g Fish sauce
              Garnishing and condiments
              Seasonal vegetables from the Royal Project;
              • Baby carrot
              • Japanese pumpkin
              • Zucchini
              • Bush bean
              • Cucumber
              • Thai eggplant
              • etc.

              Method

              Step 1:  

              Fillet fish from the skin and apply salt on both sides. Place vegetables and herbs on the fish, roll it, and then secure it with bamboo sticks to hold the shape.

              Step 2:

              Add in lightly-crushed lemongrass stalks, kaffir lime leaves, spring onions, and other vegetables in a flat-bottom saucepan with its lid. Add water just to cover the ingredients and let it boil about 3-5 minutes to cook the vegetables and to make the water absorb the aroma from the herbs.

              Step 3:

              Add in lemon basil and then the rolled fish. Put the lid on and use low heat for about 3 minutes. Turn off the heat once the fish is cooked.

              Make tomato spicy dipping sauce:

              Grill bird’s eye chilies, shallots, garlic and tomatoes until their skins are burnt. They have to be cooked and also get soft and aromatic. After that peel their skins before pounding then season with fish sauce and lime.

              Photo © Alisa Jaksakul

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