Pla Nung Manao

A whole fish with pearly flesh that flakes at the touch of a fork. The lime and Thai chili broth brings a sharp acidity that cuts through the delicate sweetness of the steamed sea bass.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 304
• Protein: 51 g
• Carbs: 18 g
• Fat: 5 g

Ingredients

• 2 piece European sea bass ( whole, gutted and scaled )
• 4 piece lemongrass ( crushed )
• 40 g galangal ( thinly sliced )
• 8 piece Garlic ( finely minced )
• 6 piece Thai chili ( thinly sliced )
• 200 ml Lime juice ( fresh )
• 8 tbsp fish sauce
• 2 tbsp palm sugar ( grated )
• 30 g Fresh cilantro ( whole leaves )

Instructions

1. Preparing the fish

   Score the sea bass on both sides with three deep slashes down to the bone. Stuff the crushed lemongrass and galangal slices inside the cavity to infuse the flesh during cooking.

2. Steaming

   Place the fish in a preheated steamer. Steam over high heat for 12 to 15 minutes. The flesh should be opaque and firm to the touch near the backbone.

3. Making the sauce

   While the fish is cooking, whisk the lime juice, fish sauce, and palm sugar in a bowl until fully dissolved. Stir in the minced garlic and sliced Thai chilies.

4. Finishing and plating

   Remove the sea bass from the steamer and place it on a deep platter. Immediately pour the spicy sauce over it. Garnish with fresh coriander leaves.

Chef's tips

• The flesh is cooked when it flakes away from the central bone with no resistance.
• The galangal and lemongrass are not meant to be eaten; they are only used to infuse the flesh.

Storage

Consume immediately after cooking to preserve the tender texture of the fish.