Steamed Fish w/ Lime | Pla Neung Manao--Hot Thai Kitchen! ปลากะพงนึ่งมะนาว

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor without fish.

whole fish

🥗Healthier: tofu

💰Cheaper: frozen fish

Tofu is a plant-based alternative.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Ground ginger is a cost-effective spice.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a fresh flavor at a lower cost.

Prepare the sauce first by combining 3 tablespoons of chopped garlic in a bowl.

Add 2 to 3 chopped Thai chilies to the garlic.

Pour in 1/4 cup of fresh lime juice.

Add 3 tablespoons of fish sauce to the mixture.

Mix in 2 tablespoons of palm sugar syrup and 3 tablespoons of water until dissolved.

Set the sauce aside to let the flavors mingle while preparing the fish.

Inspect the barramundi fish, ensuring it is fresh with clear eyes.

Score the thickest part of the fish a couple of times on each side for even cooking.

Optionally, stuff the cavity of the fish with lemongrass for added flavor.

Trim the tail of the fish if necessary to fit the steamer.

Choose a deep, rectangular plate that fits in the steamer for the fish.

Place the fish on the plate and steam it for 7 to 10 minutes over vigorously boiling water.

Open the steamer away from you to avoid steam burns when checking the fish.

Once cooked, check for liquid pooling at the bottom of the plate, which will be part of the sauce.

Prepare a serving plate lined with a wet paper towel to prevent slipping.

Garnish the fish with Chinese celery while it’s still hot, allowing it to wilt slightly.

Mix the chopped cilantro into the sauce and pour it over the fish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens