“Tao Jiew” is the Thai version of miso. It’s fermented soybean paste that is salty with a touch of acidity, and it goes incredibly well with fish! We also add loads of ginger which is a flavour match made in heaven with fish as well. I’m using black cod here, also known as sablefish, as it’s flaky, tender, fatty, and a sustainable species here in BC, Canada. Feel free to use any white, mild flavoured fish local to your area.
This is one of my favourite ways to eat fish, and it takes just a few minutes to cook. Make your sauce while you preheat the steamer, and the fish only takes a few minutes to steam.
If you don’t have a steamer like mine you can also buy a steamer rack from a Chinese grocery store inside a wok or a large stock pot and turn it into a steamer. You can cover it with foil if you don’t have a wok lid. You can even use a roasting pan as long as it can withstand direct heat.
Also Checkout TOM YUM FISH RECIPE: https://youtu.be/DZdTcJhu6AQ
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
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