Photograph of the finished Pla kapong neung manao

Thailand · Cá chẽm hấp chanh ớt Pla kapong neung manao

Pla kapong neung manao

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea bass Sea bass 1.6 kg
  • Photograph of Lime Lime 8
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Green finger chillies Green finger chillies 16
  • Photograph of Celery Celery 240 g
  • Photograph of Fish sauce Fish sauce 100 ml
  • Photograph of Sugar Sugar 48 g
  • Photograph of Lemongrass Lemongrass 80 g
  • Photograph of Parsley Parsley 60 g
  • Photograph of Chicken broth Chicken broth 320 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Make three diagonal cuts on each side of the whole sea bass, then stuff its belly with lemongrass.
  2. 2 Place chopped Chinese celery slices on the plate, then place the fish on top, allowing a slight gap to be made under the fish's belly.
  3. 3 Crush garlic and green chilies, then mix with fish sauce, lemon juice, sugar, and chicken broth to make the steaming liquid.
  4. 4 Pour the steaming liquid around the fish, not directly onto it. Pouring it on the fish will make the outside salty while the inside remains bland.
  5. 5 Steam over high heat for 14 minutes, until the meat separates from the backbone; overcooking will render the fish mushy.
  6. 6 Pour the sauce from the plate over the fish, then sprinkle with parsley and add fresh lemon juice.

With an appliance

  • Microwave 35 min

    Replace step 5: loosely cover the sea bass dish and cook at 700 W for 9 minutes, then rest for 2 minutes to allow the bone-closed area to cook evenly; step 6 remains unchanged.

Start cooking