Pla Kapong Neung Manao

Name: Pla Kapong Neung Manao
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 whole sea bass (about 700g), scored; 5 tbsp lime juice; 3 tbsp fish sauce; 1 head garlic, finely chopped; 6 bird's eye chillies, chopped; 1 tbsp sugar; 1/2 cup chicken stock; Lemongrass, Chinese celery and coriander

ปลากะพงนึ่งมะนาว/plah ga-POHNG neung ma-NAO/

Also known as: Steamed Fish with Lime, Pla Neung Manao, Steamed Sea Bass with Lime and Chilli

About this dish

Whole sea bass steamed and drowned in a sharp, garlicky lime and chilli broth.

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Ingredients

🐟1 whole sea bass (about 700g), scored

🍋5 tbsp lime juice

🐟3 tbsp fish sauce

🧄1 head garlic, finely chopped

🌶️6 bird's eye chillies, chopped

🍬1 tbsp sugar

🍲1/2 cup chicken stock

🌿Lemongrass, Chinese celery and coriander

Method

Serves 2

Stuff the fish with lemongrass and steam for 12–15 minutes until just cooked.

Heat the stock and mix with the lime juice, fish sauce, sugar, garlic and chillies.

Taste: it should be sour, salty, spicy and slightly sweet.

Transfer the fish to a serving dish and pour the hot sauce over.

Top with Chinese celery and coriander and serve at once.

✓ What Makes it Authentic

This is a signature dish of Thai seafood restaurants, often brought to the table on a fish-shaped burner to keep the broth hot.

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