Thai Sea Perch Steamed in Lime Garlic Sauce - Pla Neung Manao Prik Sod
This is a Thai fish recipe called Pla Neung Manao (Thai Sea Perch Steamed in Lime Garlic Sauce) which is a Thai fish steamed with chili and lime. We used Sea Perch as our Thai fish but you can use any similar fish. One of the benefits of living in Thailand is that not only can you buy really fresh vegetables but can also find a great variety of fresh fish at extremely low prices. Among Thai people, this is one of the most popular Thai fish recipes because of the fantastic mixture of spicy and sour flavours.
- 500 g sea perch
- 100 ml lime juice
- 2 tbsp chillies, chopped
- 2 tbsp garlic, chopped
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp coriander root, chopped
- 4 spring onions, cut in 5 cm long pieces
- 200 ml chicken stock
- 4 stalks coriander
For the Relish:
- 2 clove(s) garlic
- 5 small red chillies
- 1 tsp coriander roots
- 1 tbsp fish sauce
- 1 tbsp lime juice
- ½ tsp sugar
- 2 tbsp coriander leaves
- Scale and clean the fish, and slash it a few times on both sides, almost to the bone. Put it on a plate which fits into your wok.
- Put chillies, lime juice, soy sauce, fish sauce, coriander root, garlic, and chicken stock in a bowl and stir well. The taste should be sour.
- Fill your wok with water, about 5 cm high, and bring to boil. Pour the sauce over the fish, and scatter with coriander stalks.
- Put the fish into the wok and steam for 10 minutes. Now, garnish with spring onions and continue to steam the fish for 3 more minutes.
- For the relish, use a mortar and pestle, and pound garlic with salt into a fine paste. Add chillies and coriander roots and pound well. Add fish sauce, lime juice, sugar and chopped coriander leaves and season. The taste should be salty, hot and sour.
- To be served with rice.