梅干を使って、生姜と葱などを使いさっぱりと仕上げた蒸し魚のお料理です。レッスンでは鯛の旬なこの時期に鯛を使って作ります。
サッパリしているので食欲の無い時など食が進むお料理の1つ。
これからの季節にピッタリのお料理です。
タイ料理のメニューで出ているのは
プラチャラメー・ヌーン・ブエ「マナガツオの梅干蒸し」ですが、
マナガツオ（プラチャラメー）がここ数年手に入りにくいため、
白身の魚で代用します。
鯛をそのまま丸々1尾使って蒸し上げると見栄えは良いのですが、
大きな蒸し器ってそんなに普段必要ないですよね。
そんな時は切り身でOK。
切り身で作れば食べやすく大きな蒸し器も必要なく手軽にできます。
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