Pla Neung Manao (Thai Steamed Fish with Lime and Garlic)
Local name: ปลานึ่งมะนาว
In short: A whole fish steamed until just cooked, then covered in a fresh sauce of garlic, chilies, lime juice and fish sauce and served with rice. It takes about 30 min in total and makes 3 servings.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 3
- Difficulty
- Medium
- Calories
- 330 kcal
Pla neung manao is sharp, salty and fresh, the kind of dish you find in seafood restaurants along Thailand's coasts and in its cities. A whole fish is steamed until just cooked and then covered in a sauce of raw garlic, chilies, lime juice and fish sauce that pools around it like a light soup. In restaurants it often arrives over a small flame. Spoon the sauce over plain rice.
Instructions
- Pat the fish dry. Make 3 diagonal cuts on each side, down to the bone, so the heat gets through evenly. Lay the lemongrass on a heatproof plate that fits in your steamer and set the fish on top.
- Bring a few centimeters of water to a rolling boil in a wok or large pot fitted with a rack or steamer basket.
- Pound the garlic, chilies and coriander stems to a coarse paste. Stir in the lime juice, fish sauce, sugar and hot water until the sugar dissolves.
- Set the plate in the steamer, cover tightly and steam over high heat for 10 to 12 minutes, until the flesh near the backbone is opaque and flakes easily (63°C/145°F).
- Lift the plate out carefully and pour off the liquid that has collected around the fish.
- Spoon the sauce over the fish, scatter with coriander and lime slices and serve at once with rice, spooning the sauce onto the rice.
Tips
- No steamer? Rest the plate on a small upturned bowl in a covered wok with a few centimeters of simmering water. Leave a gap so steam can circulate.
- Fillets of white fish work if you cannot find a whole fish. Steam them for 6 to 8 minutes depending on thickness.
Questions and answers
How do I know the fish is cooked?
The flesh turns opaque and flakes when pressed near the backbone, and the eye turns white. An instant-read thermometer should show 63°C (145°F).
Can I use less chili?
Yes. Use 1 or 2 chilies and remove the seeds. The garlic and lime still make the sauce lively.
What fish is best for steaming?
Sea bass, snapper and tilapia are common choices because they are mild and firm. Any whole white fish of about 700 g works.
How long does it take to make Pla Neung Manao (Thai Steamed Fish with Lime and Garlic)?
About 30 min in total: 15 min of preparation and 15 min of cooking.
How many calories are in Pla Neung Manao (Thai Steamed Fish with Lime and Garlic)?
About 330 kcal per serving, with 27 g of protein, 48 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 48 g |
| Fat | 5 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 1400 mg |
Estimated values, calculated from the ingredients.
