Photograph of the finished Pla neung manao

Thailand · Cá hấp chanh ớt kiểu Thái

Pla neung manao

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea bass Sea bass 800 g
  • Photograph of Lime Lime 4
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Chilli Chilli 8
  • Photograph of Lemongrass Lemongrass 60 g
  • Photograph of Fish sauce Fish sauce 60 ml
  • Photograph of Sugar Sugar 32 g
  • Photograph of Chicken broth Chicken broth 320 ml
  • Photograph of Herbs Herbs 32 g
  • Photograph of Mustard greens Mustard greens 200 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Clean the sea bass, make a few incisions along its body, then stuff its belly with crushed lemongrass.
  2. 2 Arrange the fish on a deep plate lined with green vegetables, then pour chicken broth around the fish.
  3. 3 Steam over high heat for 15 minutes, or until the fish meat is cooked through and separates from the bone.
  4. 4 Mix lemon juice, fish sauce, sugar, minced garlic, and finely chopped chili peppers to make a sweet and sour sauce.
  5. 5 Pour the sauce over the steamed fish, sprinkle with cilantro, and eat immediately while it's still hot.

With an appliance

  • Microwave 35 min

    Replace step 3: loosely cover the fish dish and microwave at 700 W for 10 minutes, rest for 2 minutes, then check for thickness near the bone; steps 4–5 remain the same.

Start cooking