Thai Steamed Fish With Lime and Garlic Recipe (ปลากะพงนึ่งมะนาว)

fish sauce

🥗Healthier: coconut aminos

💰Cheaper: soy sauce

Coconut aminos is lower in sodium and suitable for certain diets.

whole fish

🥗Healthier: firm tofu

💰Cheaper: frozen fish fillets

Tofu offers a plant-based option, while frozen fillets are often more affordable.

Mince a whole bunch of garlic.

Heat chicken stock in a pot until boiling.

Add palm sugar to the boiling stock and stir to dissolve.

Remove the stock from heat immediately to prevent reduction.

Add minced garlic to the stock to infuse flavor.

Chop fresh chilies into thin slices and add to the stock.

Pour in the whole cup of lime juice into the stock.

Finely chop cilantro and add it to the stock after it has cooled slightly.

Taste the broth to ensure it is flavorful and adjust if necessary.

Prepare the fish by placing smashed lemongrass inside the belly to reduce fishiness.

Score the fish on both sides to help it cook faster and allow the broth to penetrate.

Set up a steaming apparatus with boiling water in a wok and a grill on top for the fish.

Place the fish on the grill and cover with a lid, sealing in the steam with a wet towel around the edges.

Steam the fish for about 15-20 minutes until cooked through.

Check if the fish is done by lifting the flesh with a fork; it should flake away from the bone easily.

Prepare a platter with Chinese celery for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens