Photograph of the finished Pla nueng manao

Thailand · Cá hấp chanh Pla nueng manao

Pla nueng manao

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

What to get ready

  • Photograph of Sea bass Sea bass 1 kg
  • Photograph of Lime Lime 4
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Chilli Chilli 16
  • Photograph of Lemongrass Lemongrass 8 stalks
  • Photograph of Fish sauce Fish sauce 100 ml
  • Photograph of Sugar Sugar 40 g
  • Photograph of Coriander Coriander 40 g
  • Photograph of Steamed rice Steamed rice 800 g

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.

Start cooking