Thai Steamed Fish with Lime and Garlic
Pla Neung Manow, or Thai Steamed Fish with Lime Sauce, is a light and flavorful dish that highlights the simplicity and vibrancy of Thai cuisine. Tender, steamed fish is infused with a zesty lime sauce, enhanced by the heat of fresh chilies and the aromatic punch of garlic.
This dish is a perfect balance of tangy, spicy, and savory flavors, making it a healthy and elegant option for any meal. Its fresh, clean ingredients make it a standout choice for those seeking a true taste of Thailand.
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Ingredients
Instructions
Prepare the Fish:
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Score the fish on both sides with a few diagonal cuts to allow the flavors to penetrate. Place the fish on a heatproof plate that fits into your steamer.
Steam the Fish:
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Fill a large steamer with water and bring it to a boil. Place the plate with the fish in the steamer, cover, and steam for about 15-20 minutes, or until the fish is cooked through and the flesh flakes easily with a fork.
Prepare the Sauce:
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While the fish is steaming, combine the minced garlic, chopped chilies, lime juice, fish sauce, sugar, and chicken broth or water in a small saucepan.
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Heat the sauce over medium heat, stirring until the sugar is dissolved and the sauce is well combined. Remove from heat and set aside.
Assemble the Dish:
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Once the fish is cooked, carefully remove it from the steamer. Pour the prepared lime and garlic sauce over the steamed fish, making sure it’s evenly coated.
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Garnish with fresh cilantro and lime slices for a burst of color and freshness.
Serve:
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Serve hot, with steamed jasmine rice on the side. Enjoy the clean, bright flavors of this classic Thai dish.
Maricel's Tips
- For an extra layer of flavor, try adding a few slices of fresh ginger to the sauce as it heats. The ginger adds a subtle warmth that complements the lime and garlic beautifully.
- If you want to make the dish even more aromatic, toss a few sprigs of fresh cilantro or mint into the steamer with the fish—the steam will carry their fragrance right into the flesh of the fish!
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