Steamed Fish With Lime And Garlic Recipe ปลากะพงนงมะนาว
STEAMED FISH WITH LIME AND GARLIC RECIPE (ปลากะพงนึ่งมะนาว)
Pla kapong neung manao (ปลากะพงนึ่งมะนาว), or Thai steamed barramundi fish with lime sauce, is a favorite seafood dish for many Thais. Make this recipe at home and you're in for a real steamed fish!
Provided by Mark Wiens
Categories Thai
Time 35m
Yield 1 whole fish
Number Of Ingredients 10
Steps:
- Make sure your fish is scaled and gutted, and then score the fish with 3 diagonal incisions on each side of the fish. Cut off the top halves of the lemongrass, bruise, and stuff the lemongrass into the cavity of the fish. Steam the fish over high boiling water for about 10 - 15 minutes depending on the size of your fish.
- In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour the mixture into a bowl and set aside.
- Mince the garlic, chilies, and cilantro, and mix into the chicken stock soup, along with fish sauce and lime juice. Stir gently and then taste test. Make sure it's sour, and balanced with a hint of sweetness.
- When the fish is fully steamed, transfer it to a serving platter (with edges to keep in the soup), garnish with a bed of Chinese celery, and place the fish on the platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish.
- Make sure you eat with steamed rice!
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- Prepare your steamer (see blog post). Score the body of the fish with 3 diagonal cuts on each side. Cut off the top half of the lemongrass, bruise the bottom stalks well, and place them inside the cavity of the fish. Steam the fish over boiling water over med-high heat for about 10 to 15 minutes, depending on the size of the fish.
- In a small saucepan, heat the stock to a boil, add the sugar, lower heat and stir until the sugar is dissolved. Remove from heat and pour the stock into a bowl. Add the fish sauce and lime juice.
- Place the fish on a serving dish with edges. Gently pour the sauce over the fish, keeping most of the garlic, coriander, and chilies on top of the fish. Serve with Jasmin rice.
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