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Thai Steamed Fish with Lime and Garlic

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 4
Best Season: Suitable throughout the year, Summer, Spring
Description

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.

Ingredients
  • 1 whole white fish (1.5 to 2 pounds; sea bass, snapper, or grouper)
  • 4 to 4 5 cloves garlic, minced
  • 3 to 3 4 Thai bird’s eye chilies, chopped (adjust to taste)
  • 1/4 cup fresh lime juice
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 1/2 cup chicken broth or water
  • 2 to 2 3 stalks fresh cilantro, chopped, for garnish
  • Fresh lime slices, for garnish
Instructions
    Prepare the Fish:
  1. 1
    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.
    2. Steam the Fish:
  2. 2
    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.
    3. Prepare the Sauce:
  3. 3
    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.
  4. 4
    Heat the sauce over medium heat, stirring until the sugar is dissolved and the sauce is well combined. Remove from heat and set aside.
    5. Assemble the Dish:
  5. 5
    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.
  6. 6
    Garnish with fresh cilantro and lime slices for a burst of color and freshness.
    7. Serve:
  7. 7
    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!
Keywords: Pla Neung Manow recipe, Thai steamed fish, lime sauce fish recipe, Thai healthy dishes, steamed fish with chili and garlic, how to make Pla Neung Manow, Thai seafood recipes, light Thai dinner ideas
Read it online: https://maricelskitchen.com/recipe/thai-steamed-fish/