Thai Lime Garlic Steamed Fish (Pla Neung Manao)
Learn how to make Thai lime garlic steamed fish, or pla neung manao, with tender whole fish and a spicy lime garlic sauce.
Equipment
- Knife and cutting board
- steamer
Ingredients
- 2 lb whole fish, tilapia, snapper, sea bass, or grouper
- 5 ½ tbsp fresh lime juice
- 5 tbsp fish sauce
- 1 tbsp palm sugar
- 10 cloves garlic, roughly chopped
- 10 chilies, Thai Jinda chilies, to taste
- ⅓ cup coriander, roughly chopped
- 2 coriander root, cleaned and roughly chopped
- ⅓ cup Chinese celery, roughly chopped
- 2 stalks lemongrass, trimmed and halved lengthwise
Instructions
- Prepare the fish: Clean and gut the fish, then make 3–4 diagonal cuts on each side. Stuff the belly with lemongrass.
- Steam the fish: Place the fish in a steamer and steam for 15–25 minutes, depending on its size, until the flesh is opaque and flakes easily.
- Make the sauce: Pound the garlic, coriander root, and chilies in a mortar and pestle. Add palm sugar, fish sauce, and lime juice, then stir well.
- Serve: Transfer the steamed fish to a serving plate and pour the lime garlic sauce over the top. Garnish with fresh coriander and Chinese celery, and serve immediately with jasmine rice.
Notes
- Use the nutrition card in this recipe as a guideline
Calories: 455kcal | Carbohydrates: 30g | Protein: 73g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 165mg | Sodium: 2563mg | Potassium: 1806mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1497IU | Vitamin C: 229mg | Calcium: 159mg | Iron: 6mg
