Pla Kapong Neung Manao

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 291
• Protein: 50 g
• Carbs: 16 g
• Fat: 5 g

Ingredients

• 2 piece European sea bass ( whole and scaled )
• 4 piece lemongrass ( stalks smashed )
• 8 piece Garlic ( finely minced )
• 6 piece Thai chili ( sliced )
• 120 ml Lime juice
• 90 ml fish sauce
• 30 g palm sugar ( grated )
• 20 g Fresh cilantro ( chopped )

Instructions

1. Fish preparation

   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. Seasoning preparation

   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. Steaming

   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. Finishing and plating

   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.

Chef's tips

• 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.

Storage

Consume immediately. Steamed fish does not reheat well without losing its delicate texture.