Pla Kapong Neung Manao (ปลากะพงนึ่งมะนาว)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 personnes
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Course
Main Course
Pla Kapong Neung Manao (ปลากะพงนึ่งมะนาว)
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Pla kapong neung manao is a very simple Thai recipe, which consists of delicately steamed fish with a flavorful spicy citrusy sauce.
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Ingredients
For the fish
- 1 or 2 whole fish (e.g. barramundi, sea bass, red snapper, trout, tilapia or perch, about 3-4 lb / 1,5-2kg, scaled and gutted)
- 4 talks lemongrass , bruised, and sliced into 1-inch (3 cm) sections
For the sauce
- 1 cup fish stock
- 2 tablespoons chopped palm sugar
- Juice of 3 limes
- 4 tablespoons fish sauce
- 8 cloves garlic , finely chopped
- 2 Thai red hot peppers , finely chopped
- ½ bunch cilantro chopped
Equipment
- Bamboo steamer
Instructions
- Score the fish with 3 diagonal incisions on each side of the fish.
- Stuff the lemongrass sections into the cavities of the fish.
- Steam the fish in a bamboo steamer or double-boiler for about 15 minutes.
- In a saucepan, bring the stock to a boil, and then add the palm sugar.
- Reduce heat, and cook until the sugar is completely dissolved.
- Pour the mixture into a bowl and set aside.
- Mix the garlic, hot peppers, and cilantro, and add into the stock, along with the fish sauce and lime juice. Stir.
- Transfer the steamed fish to a large serving platter.
- Gently pour the sauce over the fish, with most of the garlic and chile peppers on the top of the fish.
- Serve with steamed white rice.
Genuine Reviews
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Overall Rating
5.0
3 reviews
Excellent
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