Thai Steamed Fish with Lime and Garlic – Pla Neung Manao
Pla Neung Manao is a Thai steamed fish dish cooked with ginger and lemongrass, then served with a spicy lime, garlic, and chili sauce.
Ingredients
- 1 whole fish with tender white flesh scaled and gutted
- 1 thumb-sized piece of ginger
- 2 stalks of lemongrass
- 6 tbsp of lime juice
- 2 tbsp of garlic , chopped
- 1 tbsp of chillies , chopped
- 1,5 tbsp of pickled garlic , chopped
- 3 tbsp of pickled garlic liquid
- 1 tbsp of fish sauce
- 2 tsp of sugar
- salt
- 1 to 2 tbsp of fresh coriander leaves chopped
- 1 to 2 tbsp oignon vert , finely sliced
Instructions
- Peel the ginger and cut it lengthwise into thin slices.
- Arrange the ginger slices in the bottom of your steamer basket.
- Remove the tough outer leaves from the lemongrass. Bruise the stalks with the flat side of a knife, then cut them into 4–5 cm (1½–2 inch) pieces.
- Arrange the lemongrass in the bottom of the steamer basket.
- Rinse the fish and rub the inside with a little salt. Make a few diagonal cuts on both sides of the fish.
- Place the fish on top of the ginger and lemongrass and steam until cooked through. Depending on the size and thickness of the fish, this will take approximately 10–20 minutes.
Meanwhile, prepare the sauce:
- Mix together the lime juice, fish sauce, sugar, and pickled garlic liquid. Taste and add salt if needed.
- Ajoute les 2 sortes d'ail, le piment, un peu de coriandre et d'oignon vert, mélange bien le tout.
- Lorsque le poisson est cuit, dépose-le sur un plat de service et recouvre-le de la sauce à l'ail en faisant en sorte de bien faire entrer la sauce dans les entailles faites sur le poisson.
- Serve immediately.
