Pla Nueng Manao (Steamed Fish with Lime and Chili)

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Prepare the fish by rinsing it thoroughly and patting it dry with paper towels.

   Ongeveer 2 min

   Tip van de kok: Ensuring the fish is dry helps it cook evenly.

2. 2

   Insert the sliced ginger and bruised lemongrass into the cavity of the whole fish.

   Ongeveer 1 min

3. 3

   Set up your steamer by filling a large pot with water and bringing it to a boil.

   Ongeveer 5 min

   Tip van de kok: Ensure the water level is below the steamer basket.

4. 4

   Place the fish on a heatproof plate that fits inside your steamer basket.

   Ongeveer 1 min

5. 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.

   Ongeveer 15 min

   Tip van de kok: Cooking time may vary depending on the thickness of your fish.

6. 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.

   Ongeveer 5 min

   Tip van de kok: Taste the sauce and adjust the sweetness, sourness, and spice to your preference.

7. 7

   Once the fish is cooked, carefully remove it from the steamer and pour the prepared sauce evenly over the fish.

   Ongeveer 1 min

   Tip van de kok: Be gentle when transferring the fish to avoid breaking it.

8. 8

   Garnish the fish with fresh chopped cilantro and lime slices.

9. 9

   Serve immediately with steamed jasmine rice.