Main CourseDinner

Pla Nueng Manao (Steamed Fish with Lime and Chili)

Name: Pla Nueng Manao (Steamed Fish with Lime and Chili)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: thai
Ingredients: 600 g whole fish cleaned and scaled, scored; 6 clove garlic finely chopped; 4 pcs bird's eye chili finely chopped; 0.5 cup lime juice freshly squeezed; 4 tbsp fish sauce; 1 tbsp sugar; 0.25 cup chicken broth; 20 g ginger thinly sliced; 40 g lemongrass halved lengthwise, bruised; 0.25 cup cilantro chopped; 0.5 pcs lime sliced

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

Gluten-free

Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.

Mise en place

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

Storage

Store any leftover Pla Nueng Manao in an airtight container in the refrigerator.

Reheating

Gently reheat in a microwave or steamer until warmed through, being careful not to overcook the fish.