{"id":6042,"date":"2016-07-24T06:00:57","date_gmt":"2016-07-24T12:00:57","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=6042"},"modified":"2019-01-01T18:27:38","modified_gmt":"2019-01-02T01:27:38","slug":"thai-style-pressure-cooker-fish","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/thai-style-pressure-cooker-fish\/","title":{"rendered":"Thai-Style Pressure Cooker Fish"},"content":{"rendered":"

Thai-style fish<\/strong> starts with firm white fish fillets steamed in banana leaves after a quick soak in a coconut milk and Thai curry marinade. Then the pressure cooker fish is drizzled with the remaining marinade and topped with a fresh mango salsa.\u00a0A simple Thai curry flavored marinade adds tropical flavor to this Thai-Style Pressure Cooker Fish recipe.\u00a0<\/em><\/p>\n

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Hola from the Rio Grande Valley of south Texas! It’s Tamara here from Beyond Mere Sustenance<\/a>, and I am excited to share a favorite recipe of mine that I recently adapted for the pressure cooker. Thai-Style Pressure Cooker Fish is based on my Thai Curried Snapper In Banana Leaves<\/a>.\u00a0I have until recently wrapped the fish up in banana leaves, and steamed them in my bamboo steamer over my wok. I find the pressure cooker saves a little time, and involves less clean up. I’d say that’s a win\/win situation! \u00a0<\/p>\n

Making\u00a0Thai-Style Fish in an Instant Pot<\/h2>\n

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Thai-style fish recipe!<\/p>\n

I recently moved to the Rio Grande Valley (in Texas near the Gulf of Mexico). The climate has brought its challenges (endless summer and high humidity), but the produce and seafood options are amazing! I love the tropical fruits, unusual vegetables (opo squash and chaya), and the bountiful fresh fish and shellfish.<\/p>\n

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Banana leaves make a perfect wrapper for steaming in the pressure cooker. I actually have 3 banana “trees” in my garden, but the stiff daily breeze shreds the leaves. However, the markets carry packets of beautiful banana leaves that I assume are grown in more sheltered conditions. I use kitchen shears to cut them into the right shape and size for what I’m doing.<\/p>\n

The fish gets a short soak of about 30 minutes in a Thai curry marinade. It is then topped\u00a0with lime slices and chopped cilantro, wrapped in banana leaves, and steamed in the pressure cooker for 10 minutes. While the fish steams, prep the mango salsa, and simmer the marinade to make a sauce. We love Thai Curried Snapper In Banana Leaves with coconut rice, and\u00a0some grilled or sauteed veggies.<\/p>\n

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To put it all together, unwrap those lovely banana leaf packets, and carefully lift the fish\u00a0on to your plates. Remove the lime slices, drizzle with the marinade\/sauce, add a scoop of mango salsa, and garnish with chopped cilantro and scallions. The remaining sauce is delicious over your sauteed or steamed veggies, and don’t forget the coconut rice!<\/p>\n

Lastly, banana leaves may not be available in your area… Alas, all is not lost. You can wrap the packets in parchment, and then again in foil. See Pressure Cooker Fish In A Packet<\/a>\u00a0from Hip Pressure Cooking for specific instructions.<\/p>\n

Serve with Pressure Cooker Coconut Rice<\/a> for a meal that evokes images of palm trees swaying in the breeze!<\/p>\n