Pla Neung Manao (Thai Steamed Fish with Lime)

🧂 Ingredients

• 1 lb (approx. 450-500g) Whole fish(Sea bass, tilapia, or snapper are excellent choices. Ensure it's scaled, gutted, and cleaned.)
• 1/4 cup Lime juice(Freshly squeezed is essential for the best flavor.)
• 8-10 cloves Garlic(Minced or finely chopped. Adjust to your garlic preference.)
• 5-10 Thai bird's eye chilies(Finely chopped. Adjust quantity based on your desired spice level. Remove seeds for less heat.)
• 3 tbsp Fish sauce(Adds the crucial salty and umami element.)
• 2 tbsp Water(To slightly dilute the sauce and ensure enough liquid.)
• 1 tsp Sugar(Optional, to balance the sourness and spiciness.)
• 1/2 cup Cilantro(Fresh, chopped, for garnish. Include stems for extra flavor if desired.)
• for garnish Lime slices(Optional, for extra visual appeal and fresh lime aroma.)

👨‍🍳 Instructions

1. 1

   Prepare the fish: Rinse the whole fish under cold water and pat it completely dry with paper towels. Make 2-3 shallow diagonal slits on each side of the fish. This helps the fish cook evenly and absorb the sauce.

   ⏱️ 5 minutes
2. 2

   Prepare the steaming setup: Fill a wok or a large pot with about 1-2 inches of water. Add a steamer rack or basket, ensuring the water level is below the rack. Bring the water to a rolling boil over high heat. You can add a few slices of ginger or lemongrass to the water for extra aroma.

   ⏱️ 5 minutes
3. 3

   Steam the fish: Place the prepared fish on a heatproof plate that fits inside your steamer. Carefully place the plate with the fish onto the steamer rack. Cover the wok or pot tightly and steam for 15-20 minutes, or until the fish is opaque and flakes easily with a fork. The exact time will depend on the size and thickness of your fish.

   ⏱️ 15-20 minutes
4. 4

   Make the sauce while the fish steams: In a small bowl, combine the fresh lime juice, minced garlic, chopped Thai chilies, fish sauce, water, and optional sugar. Stir well until the sugar (if using) is dissolved. Taste and adjust the seasoning – it should be a balance of sour, spicy, salty, and slightly sweet.

   ⏱️ 5 minutes
5. 5

   Assemble the dish: Once the fish is cooked, carefully remove the plate from the steamer. Discard any excess liquid that has accumulated on the plate. Pour the prepared lime-garlic-chili sauce evenly over the steamed fish, ensuring it gets into the slits.

   ⏱️ 2 minutes
6. 6

   Garnish and serve: Sprinkle generously with fresh chopped cilantro and optional lime slices. Serve immediately while hot, with steamed jasmine rice on the side.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Use the freshest fish possible for the best texture and flavor.
• ✓The sauce is designed to be intensely flavored: sour from the lime, spicy from the chilies, salty from the fish sauce, and aromatic from the garlic. Adjust ingredients to your personal preference.
• ✓For a milder sauce, use fewer chilies or remove their seeds. For a more intense garlic flavor, add more garlic.
• ✓This dish is naturally healthy and light, making it a great option for a guilt-free meal.

🔄 Variations

• Use other firm white fish like snapper, cod, or even fillets if a whole fish isn't available (adjust steaming time accordingly).
• Add thinly sliced ginger or lemongrass to the steaming plate or steaming water for an aromatic boost.
• For a richer sauce, you can briefly sauté the garlic and chilies in a little oil before adding the liquids.

🥗 Nutrition

Per serving