Pla Neung Manao Recipe

A whole steamed fish dressed in a fiery lime, garlic and chilli sauce — pla neung manao is the showstopper of Thai seafood, bright, hot and stunningly fresh.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

390

Ingredients

• 1 whole sea bass or snapper (about 700 g), cleaned and scored
• 3 garlic cloves, minced
• 4 Thai bird's eye chillies, finely chopped
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2 tablespoons water
• Small handful of coriander leaves
• 2 spring onions, sliced
• Steamed jasmine rice, to serve
• 1 lime, cut into wedges

Instructions

1. Place the fish on a heatproof plate that fits inside a steamer.
2. Steam over boiling water for 15 to 18 minutes until the flesh flakes easily.
3. Meanwhile, mix the garlic, chillies, lime juice, fish sauce, sugar and water into a dressing. Taste and balance salty, sour and spicy.
4. Carefully transfer the fish to a serving platter, pouring any steaming juices over it.
5. Spoon the lime-chilli dressing generously over the fish.
6. Scatter with coriander and spring onions and serve immediately with rice and lime wedges.

Pro tips

• Score the fish so the steam penetrates and the sauce soaks in.
• Do not over-steam; check at 15 minutes and stop as soon as the flesh flakes.
• Balance the dressing before pouring; it should taste bright and bold, not just sour.

Frequently asked questions