Pla nueng manao (steamed fish with lime and garlic)

A whole fish, steamed and covered in a punchy garlic, lime and chilli sauce: a light, fresh and very intensely flavoured Thai dish. Restaurants bring it out over a tabletop warmer.

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Method

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1. Score both sides of the fish diagonally in 3-4 places, down to the bone. Stuff the cavity with the lemongrass and lime leaves.
2. Place on a heatproof, rimmed plate, and steam over boiling water in a steamer or wok, covered, for 12-15 minutes, until the flesh is white and comes away easily even along the backbone. ⏱ Timer: 12 min
3. Meanwhile, make the sauce: mix the garlic, chilli, lime juice, fish sauce, sugar and hot stock until the sugar dissolves. It should be strongly sour, hot and salty.
4. Pour off any liquid that has collected on the fish's plate.
5. Pour the sauce over the hot fish, sprinkle with coriander, and serve immediately with rice. In Thailand it's often brought out in a fish-shaped dish kept warm over a small flame.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Can also be baked: wrapped in foil at 200°C for 20 minutes.
• Also works with fish fillets, which need only 6-8 minutes of steaming.

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