Pla Kapung Neung Manao (Steamed lime fish)
Pla Kapung Neung Manao, sometimes known as "steam lime fish," is a popular Thai dish both at home and abroad. Steamed one full Asian seabass fillet till moist and fluffy, then steeped in lime soup and served with diced garlic, chilis, and cilantro. This popular Thai meal is best served with a side of jasmine rice and maybe found fresh anyplace in Thailand.
Ingredients:
- For the fish: 1 or 2 whole fish (e.g. barramundi, sea bass, red snapper, trout, tilapia or perch, about 3-4 lb /1,5-2kg, scaled and gutted), 4 stalks lemongrass, bruised and sliced into 1-inch (3 cm) sections
- For the sauce: 1 cup fish stock, 2 tablespoons chopped palm sugar, Juice of 3 limes, 4 tablespoons fish sauce, 8 cloves garlic, finely chopped, 2 Thai red hot peppers, finely chopped, ½ bunch cilantro chopped
Instructions:
- Score the fish with 3 diagonal incisions on each side of the fish.
- Stuff the lemongrass sections into the cavities of the fish.
- Steam the fish in a bamboo steamer or double-boiler for about 15 minutes.
- In a saucepan, bring the stock to a boil, and then add the palm sugar.
- Reduce heat, and cook until the sugar is completely dissolved.
- Pour the mixture into a bowl and set it aside.
- Mix the garlic, hot peppers, and cilantro, and add into the stock, along with the fish sauce and lime juice. Stir.
- Transfer the steamed fish to a large serving platter.
- Gently pour the sauce over the fish, with most of the garlic and chile peppers on the top of the fish.
- Serve with steamed white rice.
