Steamed Fish with Lime Sauce in Thai called "Pla Neung Ma-Nao". This delicious fish preparation is an excellent fresh and healthy side dish. It is a sour, sweet, salty and spicy steamed fish typical in Thailand and Laos. Literally, the words " Pla Neung Ma-Nao " are derived from three Thai words: "Pla", "Neung" and "Ma-Nao". "Pla" refers to fishs. "Neung" mean steam and "Ma-Nao" refers to limes.
- 400 to 500 grams prepared fish
- 8 small chillies, coarsely chopped
- 6 cloves of garlic, coarsely chopped
- 2 tablespoons fish sauce
- 3 tablespoons lime sauce
- 1/2 tablespoon sugar
- 2 stalks of spring onions,cut into approximately 1 inch
- Coriander leaves, for garnish
1. Cut three or four slashes in each side of the fish. Arrange the
fish on a stainless steel dinner plate. Set aside.
2. For Lime Sauce. Mix together lime juice, fish sauce and sugar.
Stir until sugar is dissolve. Add in chillies, garlic and spring
onions. Stir just combine. Taste-test the sauce. It should be
tangy - a balance of salty, sweet, spicy, and sour. Adjust it to
your taste by adding more fish sauce if not salty enough, more
lime juice if too salty or sweet, more sugar if too sour, or more
chilies if not spicy enough for your taste.
3. Bring several inches of water to boil in a steamer. Pour 1
tablespoon of lime sauce (liquid only) onto the fish, and
then place the plate into a steamer and cover. Briefly steam
until done, about 10 to 15 minutes.
4. Once cooked remove fish from the heat. Arrange on serving
plate. Pour the sauce over the fish and garnish with the
coriander leaves. Served hot.