Thai cuisine · Fish & Seafood

Pla Neung Manao

Steamed fish in a spicy lime-garlic sauce – light, fresh and electrifyingly sour.

Ingredients · for 2 servings

• 1 whole sea bass (approx. 600 g, cleaned) or 2 fillets
• 4 limes
• 5 garlic cloves
• 3–5 Thai chilies
• 3 tbsp fish sauce
• 1 tsp sugar
• 150 ml chicken broth
• 1/2 bunch cilantro
• 2 stalks lemongrass
• 1 piece ginger (3 cm)

Instructions

1. Score the fish diagonally 3 times on each side; bruise the lemongrass and place it with the ginger slices into the belly cavity.
2. Steam the fish on a plate (wok with a rack or a steamer) for 12–15 min, until the flesh is white and juicy.
3. Finely chop the garlic, chilies and cilantro stems.
4. Stir together with lime juice, fish sauce, sugar and the warm broth to make the sauce – it should be spicy, sour and lightly salty.
5. Lift the steamed fish onto a warmed platter.
6. Pour the sauce over it and serve immediately with cilantro leaves and lime slices – jasmine rice on the side.