Pla Kapong Neung Manao
Ingredients
- 2 pcEuropean sea bass (whole and scaled)
- 4 pclemongrass (stalks smashed)
- 8 pcGarlic (finely minced)
- 6 pcThai chili (sliced)
- 120 mlLime juice
- 90 mlfish sauce
- 30 gpalm sugar (grated)
- 20 gFresh cilantro (chopped)
Method
Pearly white fish flesh that flakes effortlessly from the bone. The broth is bright, acidic, and spicy, with the clean scent of lemongrass and lime rising from the steam.
- 1
Make three deep diagonal slashes on each side of the sea bass down to the backbone. Smash the lemongrass stalks with the flat of a knife to release the oils and tuck them inside the fish cavity.
- 2
Finely mince the garlic and Thai chilies. In a bowl, whisk together the lime juice, fish sauce, and palm sugar. Stir vigorously until the sugar is completely dissolved and the sauce is well blended.
- 3
Place the fish on a heat-proof dish and set it in the steamer over boiling water. Cover and steam for about 12 minutes. The flesh should be opaque and firm to the touch.
- 4
Remove the fish from the steamer. Immediately pour the prepared sauce over the hot fish. Scatter generously with fresh coriander. The broth should pool at the bottom of the dish and steam lightly.
Frequently asked questions
How do you get this dish right?
- Do not overcook the fish; the flesh should remain slightly translucent at the bone to stay juicy.
- If you don't have a steamer, use a large skillet with an inch of water and a rack to hold the dish.
How long does this dish keep?
Consume immediately. Steamed fish does not reheat well without losing its delicate texture.
