Awesome Thai Steamed Fish with Lime Broth Recipe - Pla Krapong Neung Manao

fish sauce

🥗Healthier: coconut aminos

💰Cheaper: soy sauce

Coconut aminos is lower in sodium and sugar.

barramundi

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia and catfish are more affordable alternatives.

Start by preparing the fish, which is barramundi or sea bass.

Score the fish on both sides to help it cook evenly.

Smash lemongrass to release its aromatic oils and place it inside the fish to reduce fishy smell.

Prepare the lime broth by heating fish stock or chicken stock.

Chop garlic and add red and green chili to the broth, adjusting chili quantity to taste.

Add fish sauce and palm sugar to the broth, keeping sugar to a minimum for less sweetness.

Roll the lime to extract more juice, then squeeze lime juice into the broth for a sour taste.

Add chopped coriander last to the broth to prevent it from wilting in heat.

Sprinkle salt on both sides of the fish before steaming.

Place lemongrass underneath the fish in the steamer.

Pour water into the pot of the steamer and set the timer for 20 minutes.

Steam the fish for 15 minutes, then check for doneness by lifting the meat; it should not stick to the bone.

If cooked, turn off the heat and prepare to serve the fish.

Garnish the fish plate with lettuce and Chinese celery, then add the lime broth.

Serve the steamed barramundi with lime sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens