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Thai steamed lime fish topped with minced garlic, sliced chilies, and cilantro in a garlic lime broth

Thai Steamed Lime Fish (Pla Neung Manao)

Thai steamed lime fish (pla neung manao): lean white fish steamed until just set and drowned in a raw garlic, chili, and lime sauce. 42 grams of protein per serving in about 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 260
Ingredients Method

Ingredients
  

  • 2 fillets skinless white fish fillets (barramundi, sea bass, cod, or tilapia) about 8 oz / 225 g each
  • 1 stalk lemongrass bruised, for the steaming bed
  • 4 cilantro stems plus 1/4 cup leaves to garnish
  • 6 cloves garlic minced
  • 4 Thai bird's eye chilies thinly sliced, adjust to taste
  • 3 tbsp fresh lime juice about 2 limes
  • 2 tbsp fish sauce
  • 2 tsp palm sugar or light brown sugar
  • 1 tbsp water or light stock

Method
 

  1. Set up a steamer with a couple inches of water and bring it to a boil. Lay the bruised lemongrass and cilantro stems on a heatproof plate that fits inside, and rest the fish fillets on top.
  2. Steam the fish over high heat for 8 to 10 minutes, until the thickest part turns opaque and flakes with gentle pressure. Thinner fillets need closer to 6 minutes.
  3. While the fish steams, make the sauce. Stir together the minced garlic, sliced chilies, lime juice, fish sauce, palm sugar, and water until the sugar dissolves. Taste it: it should be sharply sour, salty, and hot.
  4. Carefully lift the plate out. Pour off most of the steaming liquid, then spoon the sauce all over the fish.
  5. Scatter with cilantro leaves and serve right away with steamed jasmine rice.