Thai Steamed Fish (Pla Kapong Neung Manao – ปลากะพงนึ่งมะนาว)

🧂 Ingredients

• 500 g sea bass

  descaled and internals removed
• 1 cup stock

  fish or chicken
• 30 g cilantro
• 2 sprigs spring onion
• 3-4 garlic cloves
• 3-4 lemongrass
• 2-3 Thai red chilli

  or 1 big red chilli (for reduced spiciness)
• 1 tbsp palm sugar

  or 1 tbsp manuka honey (my preference)
• 3 tbsp freshly squeezed lime juice

  from 1-2 green limes
• 2 tbsp fish sauce

Instructions

• 1 Wash and mince chilli. Peel and mince garlic. Set aside.
• 2 Wash and chop off stems of cilantro and spring onion. Slice cilantro and spring
  onion into smaller pieces. Set aside half of the cut cilantro – half to be used
  in sauce and half as garnish.
• 3 Chop off top and bottom of lemongrass. Bruise the bottom part of lemongrass by
  pounding with the back of knife to release its aroma.
• 4 Make 4 diagonal slits on both sides of fish, cut until the knife touches the
  bone.
• 5 Stuff lemongrass into the cavity of the fish
• 6 Add water to pot and bring to boil over high heat. Once water boils, place fish
  on a plate into the steamer and cover with lid. (I used a wide pot and a silicon
  steaming base for this purpose as I do not have a steamer set). Steam for about
  12-15 minutes depending on size of fish. I steamed the 500g fish for about 13
  minutes.
• 7 Squeeze 3 tbsp of lime juice.
• 8 Prepare the sauce. Boil fish or chicken stock in a saucepan over low simmering
  heat. Add manuka honey and stir to mix well. Turn heat off.
• 9 Add chilli, garlic, cilantro, freshly squeezed lime juice and fish sauce. Mix
  well and set aside.
• 10 Check that fish is done steaming after about 12-15 minutes. Poke with a fork or
  chopstick, if it comes out clear and fish flakes easily, it's done. You can also
  check if the eyes popped out. Remove from steamer.
• 11 Garnish the plate by placing cilantro and spring onion on the base, then place
  fish on top. Pour sauce over the fish. Garnish with more cilantro.
• 12 Serve hot with white rice.

Nutrition Info