Recipe number 49854 is

Pla Nung Horapa

The ingredients are:
-Gail Shimizu BWHT68A 2 lb Whole red snapper or white fish 1 tsp Galanga, finely chopped 1/2 tbsp Lemon grass, * 6 Medium fresh red chilies 2 tbsp Red onions, chopped 1 tbsp Preserved soy beans, (Tao Geo Kao) 1 tbsp Fish sauce (Nam Pla) 1 tsp Kaffir lime leaves, thinly sliced 1/2 cup Basil leaves, (Thai basils preferred)

The recipe yield is:
6 Servings

(Thai Steamed Fish with Basil) * Sliced thinly-crosswise (use the base only, about 2 or 3 inches from the root) DIRECTIONS: Chop coarsely--the Galanga, lemon grass, onions, chilies and soy beans in a blender or food processor (add a tbsp of water if necessary). Wash, clean and pat dry the fish well. Cut 3-4 deep slits crosswise on both sides and cover with the spice mixture pushing the mixture into the slits. Place the dressed fish in a platter deep enough to accommodate extra liquid when the fish is cooked. Place the platter in the steamer. Sprinkle basils and Kaffir lime leaves. Place 2 pieces of paper towels over the top but not on the fish to catch any excess moisture while steaming. Cover and steam over high heat for 20 minutes or until fish is fully cooked. Serve immediately with cooked rice. NOTE: All the listed ingredients can be found in any Thai grocery stores.

Main Dish; Seafood; Thai; Asian

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