Pla Nueng Manao (Steamed Fish with Lime and Chili)
This classic Thai dish features a whole fish steamed to perfection and bathed in a vibrant, spicy, and sour lime-chili sauce. It's a light yet incredibly flavorful meal, perfect for a healthy and satisfying dinner. The aromatic herbs and bright citrus create a truly refreshing experience.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 2
- Difficulty
- Medium
Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gwhole fish, cleaned and scaled, scored
sauce
- 6 clovegarlic, finely chopped
- 4 pcsbird's eye chili, finely chopped
- 0.5 cuplime juice, freshly squeezed
- 4 tbspfish sauce
- 1 tbspsugar
- 0.25 cupchicken broth
fish cavity
- 20 gginger, thinly sliced
- 40 glemongrass, halved lengthwise, bruised
garnish
- 0.25 cupcilantro, chopped
- 0.5 pcslime, sliced
Equipment
heatproof plate · steamer · large pot · cutting board · knife · small bowl
The method
Step by step
- 1
Prepare the fish by rinsing it thoroughly and patting it dry with paper towels.
About 2 min
Cook’s note: Ensuring the fish is dry helps it cook evenly.
- 2
Insert the sliced ginger and bruised lemongrass into the cavity of the whole fish.
About 1 min
- 3
Set up your steamer by filling a large pot with water and bringing it to a boil.
About 5 min
Cook’s note: Ensure the water level is below the steamer basket.
- 4
Place the fish on a heatproof plate that fits inside your steamer basket.
About 1 min
- 5
Once the water is boiling, carefully place the steamer basket with the fish into the pot, cover, and steam for 12-15 minutes, or until the fish is cooked through and flakes easily.
About 15 min
Cook’s note: Cooking time may vary depending on the thickness of your fish.
- 6
While the fish is steaming, prepare the sauce by combining the chopped garlic, chopped bird's eye chili, lime juice, fish sauce, sugar, and chicken broth in a small bowl.
About 5 min
Cook’s note: Taste the sauce and adjust the sweetness, sourness, and spice to your preference.
- 7
Once the fish is cooked, carefully remove it from the steamer and pour the prepared sauce evenly over the fish.
About 1 min
Cook’s note: Be gentle when transferring the fish to avoid breaking it.
- 8
Garnish the fish with fresh chopped cilantro and lime slices.
- 9
Serve immediately with steamed jasmine rice.
Keep it good
Store any leftover Pla Nueng Manao in an airtight container in the refrigerator.
Gently reheat in a microwave or steamer until warmed through, being careful not to overcook the fish.
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