Thai Steamed Lime Fish (Whole Fish Chili Fish Sauce)
Pla neung manao is a Thai steamed fish dish where a whole white fish is steamed until just cooked, then drenched in a raw sauce of fresh lime juice, fish sauce, crushed garlic, and minced Thai chili. The sharp acidity of the lime meets the salty depth of fish sauce head-on, creating a dressing that is simultaneously bright and savory. The minced chili brings a direct, stinging heat that cuts through the mild fish flesh. Steaming the fish for a couple of minutes after the sauce is poured allows the flavors to penetrate the scored skin. A generous handful of cilantro on top adds the final aromatic layer that defines this dish.
Adjust Servings
Instructions
- 1
Score the fish and place it on a steaming plate.
- 2
Steam over boiling water for 10-12 minutes.
- 3
Mix lime juice, fish sauce, garlic, chili, and sugar for the sauce.
- 4
Pour sauce over the fish and steam 2 more minutes.
- 5
Top with cilantro and serve hot.
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