Pla Neung Manao (Steamed Fish with Lime)
Fish swimming in the sea of lime! Sour Spicy Premium Steamed Fish
Description
A spectacular centerpiece dish. A whole white fish (like Sea Bass) steamed perfectly, then drenched in a fiery, intensely tart broth of lime juice, garlic, and chilies.
Restaurants serving Pla Neung Manao (Steamed Fish with Lime)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Whole white fish(Sea Bass/Tilapia)
- Lime juice(Lots)
- Minced garlic
- Bird's eye chili
- Fish sauce
Instructions
- Stuff fish with lemongrass, steam until tender.
- Make sauce with fish sauce, lime juice, pounded garlic/chili.
- Drench fish in sauce.
Learn more Spice, substitutes, tips
Key spices
Lime juice、Bird's eye chili
Substitutes at Japanese supermarkets
Sea Bass or Seabream fillets, Lemon juice
Pairing
White Rice / Cold Beer
Trivia
[Difference] Uses the same steaming method as Chinese ginger-soy fish, but the sauce commits entirely to lime and chili, delivering a relentless Thai punch.
Eating tips & etiquette
Served in a fish-shaped metal platter kept hot over a flame. Repeatedly spoon the tart, fiery broth over the flesh and eat with rice.
Allergen
Fish