📝 About This Recipe
Transport your senses to the bustling riverside eateries of Bangkok with Pla Nueng Manao, a masterpiece of Thai coastal cuisine. This dish features a whole white fish steamed to delicate perfection, then drenched in a vibrant, 'electrifying' broth that balances the quartet of Thai flavors: spicy, sour, salty, and sweet. It is a light, aromatic, and deeply refreshing meal that highlights the natural sweetness of fresh seafood.
🥗 Ingredients
The Fish
- 1 piece Whole Sea Bass or Barramundi (approx. 600-800g, cleaned and scaled)
- 2 stalks Lemongrass (bruised and cut into 3-inch lengths)
- 4-5 slices Galangal (fresh)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
The Lime & Chili Dressing
- 6-8 cloves Garlic (finely minced)
- 5-10 pieces Thai Bird's Eye Chilies (finely chopped; adjust for heat preference)
- 6 tablespoons Fresh Lime Juice (from about 3-4 juicy limes)
- 4 tablespoons Fish Sauce (high quality, such as Megachef or Red Boat)
- 1.5 tablespoons Palm Sugar (finely shaved; substitute with brown sugar if needed)
- 1/4 cup Chicken Stock or Water (to dilute the intensity slightly)
- 2 pieces Coriander Roots (finely minced (optional, for depth))
For Garnish
- 1/2 cup Fresh Cilantro (leaves and tender stems)
- 1 piece Lime (thinly sliced into rounds)
- 1/4 cup Celery Leaves (Chinese celery is traditional)
👨🍳 Instructions
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1
Rinse the fish thoroughly under cold water, ensuring the cavity is clean. Pat the skin very dry with paper towels.
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2
Using a sharp knife, make 3 deep diagonal slashes on both sides of the fish, cutting down to the bone. This ensures even cooking and allows the sauce to penetrate.
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3
Stuff the cavity of the fish with the bruised lemongrass, galangal slices, and torn kaffir lime leaves to infuse the flesh with aromatics from the inside out.
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4
Prepare your steamer. If using a wok, fill with 2 inches of water and bring to a rolling boil over high heat. Place a steaming rack inside.
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5
Place the fish on a heatproof rimmed plate that fits inside your steamer. The plate will catch the essential fish juices during cooking.
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6
Carefully place the plate into the steamer, cover with a tight-fitting lid, and steam on high heat for 12-15 minutes, depending on the thickness of the fish.
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7
While the fish is steaming, prepare the sauce. In a medium bowl, whisk together the lime juice, fish sauce, palm sugar, and chicken stock until the sugar is completely dissolved.
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8
Stir in the minced garlic, chopped chilies, and minced coriander roots. Taste the sauce; it should be sharply sour, salty, and spicy with a hint of sweetness.
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9
Check the fish for doneness by inserting a knife into the thickest part; the flesh should be opaque and flake easily away from the bone.
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10
Carefully remove the plate from the steamer. You may choose to drain about half of the accumulated liquid if it seems too watery, but keep some for the 'broth'.
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11
While the fish is still piping hot, pour the lime and chili dressing generously over the entire fish.
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12
Top with fresh cilantro, celery leaves, and arrange lime slices along the spine of the fish for a beautiful presentation.
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13
Serve immediately while steaming hot, as the flavors are most vibrant at this temperature.
💡 Chef's Tips
Use the freshest fish possible; the eyes should be clear and the gills bright red. Don't overcook the fish; start checking at 10 minutes for smaller fish to ensure the texture remains silky. If you don't have a steamer, you can use a large deep pan with a lid and prop the plate up on a small heatproof bowl. Adjust the number of chilies to your heat tolerance, but remember that the garlic and lime provide much of the 'kick'. Always use fresh lime juice; bottled juice will lack the floral aroma essential for this dish.
🍽️ Serving Suggestions
Serve with a side of steaming jasmine rice to soak up the delicious spicy-lime broth. Pair with a crisp, cold Thai lager or a dry Riesling to cut through the spice. Accompany with a simple stir-fried green, like Morning Glory (Pak Boong) or Bok Choy. Serve in a traditional fish-shaped metal warming pan with a candle underneath if you have one for a true restaurant feel.