Steamed Fish with Ginger & "Thai Miso" ปลานึ่งเต้าเจี้ยว Recipe & Video

You can use any tender flesh, mild-flavoured white fish available to you. I am using black cod which is a widely available local species here in Vancouver.

If you local Asian grocery store has a lot of Thai products, there's a chance they may carray tao jiew. If not, you can try using Japanese miso or the Korean doenjang. But because the Japanese and Korean versions are much thicker, start with just 1 tablespoon and thin it out with another 1 tablespoon of water. Make sure you taste and adjust the seasoning of the sauce first. I tried to look for this on Amazon to put into my Kit, but there isn't any available. However, the people at importfood.com has it here. If you local Asian grocery store has a lot of Thai products, there's a chance they may carray tao jiew. If not, you can try using Japanese miso or the Korean doenjang. But because the Japanese and Korean versions are much thicker, start with just 1 tablespoon and thin it out with another 1 tablespoon of water. Make sure you taste and adjust the seasoning of the sauce first. I tried to look for this on Amazon to put into my Kit, but there isn't any available. However, the people at importfood.com has it here.

Directions at hot-thai-kitchen.com

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