Pla nueng manao

Method

1. 1 Make a few incisions on the fish's body, then line the steaming plate with crushed lemongrass.
2. 2 Steam the fish for 12 minutes, until the flesh is translucent and separates from the bone.
3. 3 Finely chop the garlic and fresh chilies; the more garlic, the more authentic the flavor.
4. 4 To make the sauce: mix lemon juice, fish sauce, sugar, and a little fish broth.
5. 5 Pour the sauce over the fish immediately after steaming, then sprinkle with cilantro and serve hot.

With an appliance

• Microwave 31 min

  Replace step 2: loosely cover the fish and microwave at 700 W for 8 minutes, then rest for 2 minutes to allow the bone-closed area to cook evenly; steps 3–5 remain the same.