Steamed Whole Fish with Garlic, Chili and Lime – Pla Neung Manao – ปลานึ่งมะนาว
Whenever I see this dish on a menu at a Thai restaurant, chances are that I will order it. It is one of my favorite whole fish preparations and luckily, it is also one of the simplest to make at home. This dish can almost be viewed as two dishes in one…a fish and a soup. There are only two things to cook for this recipe, the steamed fish and the broth, and they can both come together in under 30 minutes. If steaming whole fish sounds intimidating, don’t be discouraged. Steaming is definitely the easiest way to cook a whole fish…WAY easier than grilling or frying.
The fish
This dish is traditionally made with barramundi but you can use any firm, white-fleshed fish. I used red snapper today, but the same recipe will work with striped bass, black bass, branzino…etc. When you are shopping for fish, ask your fishmonger to remove the fins, scales, and viscera for you. This will make preparation much simpler.
There are countless ways to steam a whole fish, but using a stacking metal or bamboo steamer is by far the easiest way. Most home steamers, however, are not wide enough to hold a whole fish. Don’t worry, there is a solution to this problem. Cut the fish in half! I almost always cut my fish in half and steam the two halves side by side (or on separate “levels” of the steamer). After steaming, the two halves can be put back together on the plate. With a little strategic garnishing, the cut can be easily hidden and no one will know you steamed the fish in two pieces.
In terms of how to cook the fish, the method is quite simple. The unseasoned fish is put on a plate along with some cilantro and bruised lemongrass. The plate is then placed in the hot steamer until the fish is cooked through. In case you were wondering, the broth will take care of seasoning the fish.
The cooking time really depends on the size and shape of the fish but most fish will take around 10-15 minutes. The easiest way to check if your fish is done is to use a fork. Try to move some of the meat near the thickest part of the fish, if the meat easily pulls away from the bones in the center of the fish, the fish is done. Occasionally the bottom fillets (the ones in direct contact with the plate) will take a bit longer to cook. Be sure to check that those fillets are cooked before removing the fish from the steamer. When the fish is finished cooking, place it on to your serving plate and top with your piping hot broth.
The broth
The broth is what makes this preparation really special. It is salty, sour, spicy, garlicky, and aromatic. One of the highlights of eating this dish is drinking spoonfuls of the broth between bites of fish and rice. Making it is surprisingly easy. Chopped garlic, chilies, and cilantro are put in a pot with chicken stock, sugar, fish sauce, and some bruised lemongrass. Everything is brought to a simmer until the sugar dissolves and voila! The broth is done.
Serving
In restaurants, you will often see this dish served on a fish-shaped metal plate that is set over a few pieces of live charcoal. This keeps the broth at a nice simmer while you eat your fish. If you don’t have one of these set-ups, don’t worry, just make sure you warm up your serving plate. Don’t forget to serve this dish with freshly steamed jasmine rice.
Serve with:
Goes well with:
- Stir fried morning glory with garlic
- Stir fried romaine with garlic and chili
Steamed Whole Fish with Garlic, Chili and Lime – Pla Neung Manao – ปลานึ่งมะนาว
Equipment
- Steamer
Ingredients
Steamed Fish:
- 1-1.5 kilogram whole white-fleshed fish such as red snapper, striped bass or branzino…scales, fins, and viscera removed (2-3 pounds)
- 4 stalks lemongrass (half will be reserved for making the broth)
- 4-5 sprigs cilantro
Broth:
- 250 grams fresh chicken stock (1 cup)
- 25 grams palm sugar or white sugar (2 Tbsp)
- 120 grams fish sauce (1/2 cup)
- 120 grams lime juice (1/2 cup)
- 60 grams fresh, roughly chopped garlic (15 cloves)
- 20 grams finely chopped red or green thai bird chili (about 20 chilies)
- 35 grams finely chopped cilantro (1/2 cup)
- 4-5 whole bruised bird chilies (optional)
Garnish:
- 3 or 4 thinly sliced "wheels" of lime
- small handfull cilantro sprigs
To Serve:
- freshly steamed jasmine rice
Instructions
Steamed Fish
- Add a few inches of water to the bottom of your steamer and bring it up to a boil over high heat. Make sure to add enough water so it does not evaporate before the fish has finished cooking.
- Warm a serving plate that will hold the fish as well as the broth (about 2 cups of broth)
- Remove the outer leaves from the lemongrass, cut it into two-inch sections, and smash the lemongrass to release the aroma. Reserve half of this lemongrass to make the broth.
- If your steamer is too small to fit the whole fish, cut it in half. Do not season the fish. The seasoning will be taken care of by the very well seasoned broth.
- Place the fish onto one or two plates that will fit inside your steamer. Place the pieces of lemongrass and cilantro under and on top of the fish so that they are in direct contact with the fish. **Here I am using a double-decker steamer but you can also place both halves on the same plate, side by side, if necessary**
- Steam the fish over high heat until it is cooked through. This may take anywhere 10 and 15 minutes depending on the fish. Use a fork and try to move some of the meat near the thickest part of the fish. If the meat easily pulls away from the bones in the center of the fish, the fish is done. Check the fillets that are in direct contact with the plate, these can sometimes take longer to cook than the fillets on top.
- Place the two halves of the fish on the hot plate. Make sure the broth is finished by the time the fish is done cooking.
The Broth
- While the fish is steaming, prepare the broth.
- Place the reserved smashed lemongrass, along with the rest of the sauce ingredients into a small pot and bring to a simmer. Allow to simmer for 2 or 3 minutes, and stir to dissolve the sugar. Adjust seasoning if necessary. Sauce should be salty and sour.
Finish the dish
- Make sure the broth is done before the fish is finished cooking. Once your cooked fish is on the plate, make sure the broth is piping hot and pour everything over the fish. Garnish with lime wheels and cilantro.
- Serve with freshly steamed jasmine rice.