{"id":4043,"date":"2016-02-13T08:45:27","date_gmt":"2016-02-13T08:45:27","guid":{"rendered":"http:\/\/aupaysdespiments.com\/?p=4043"},"modified":"2026-09-24T05:34:42","modified_gmt":"2026-09-24T03:34:42","slug":"poisson-a-la-vapeur-au-citron-vert-et-a-lail","status":"publish","type":"post","link":"https:\/\/www.aupaysdespiments.com\/en\/poisson-a-la-vapeur-au-citron-vert-et-a-lail\/","title":{"rendered":"Thai Steamed Fish with Lime and Garlic \u2013 Pla Neung Manao"},"content":{"rendered":"

Thai steamed fish with lime and garlic<\/strong> is a classic of Thai cuisine<\/strong>. In Thailand, it is known as Pla Neung Manao<\/strong><\/em>, which literally means \"steamed fish with lime\". I've already shared a recipe for squid prepared in a similar way<\/a>, but I've recently discovered one special ingredient<\/strong> that takes this dish to another level. So it was definitely time to share this discovery with you.<\/p>\n\n\n\n

Whenever we eat out, we almost always order steamed fish<\/strong> or Tom Yam. It makes a nice change from many other Thai dishes, which are often fried or served with sauces containing a lot of sugar. If you order this dish at a restaurant in Thailand, be warned: it can be extremely spicy, with the fish almost completely covered in chopped chilies.<\/p>\n\n\n\n

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\u2728 Last updated: July 2026<\/strong>
\nI have expanded this Thai steamed fish recipe with tips on choosing the right fish, adjusting the cooking time, and making a successful lime and garlic sauce.
J’ai toutefois conserv\u00e9 les anecdotes sur ma vie en Tha\u00eflande telles que post\u00e9es il y a plus de 10 ans, bien que j’aie maintenant une jolie maison bien \u00e0 moi et que je n’enseigne plus.<\/p>\n\n<\/div>\n\n\n\n

The Story Behind This Famous Thai Steamed Fish with Lime and Garlic<\/h3>\n\n\n\n

Nan m’a souvent parl\u00e9 du poisson \u00e0 la vapeur pr\u00e9par\u00e9 par une de ses s\u0153urs. \u201cHers is much better than this one,\u201d<\/em> que j’entendais \u00e0 tout-vent !
Du coup, comme j’ai eu de la visite de Suisse, et que mes amis arrivaient tard le soir, trop tard pour aller au restaurant, j’ai engag\u00e9 la fameuse s\u0153ur de Nan pour pr\u00e9parer notre repas. Je ne voulais pas passer mon temps en cuisine. Je voulais profiter de la soir\u00e9e avec mes amis. Elle l’a bien compris, et c’est sans scrupules qu’elle m’a tax\u00e9, \u00e0 elle toute seule, le salaire qu’on paierait \u00e0 toute une \u00e9quipe de cuisine ! \ud83d\ude06<\/p>