Steamed Fish with Lime and Chilli (Pla Neung Manao)
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Origin
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Description
A whole fish steamed over boiling water until just cooked, then dressed tableside with a fiercely sharp, aromatic sauce of lime juice, fish sauce, garlic, and fresh chillies — with lemongrass and coriander root in the steaming liquid. The fish is served in a metal steaming dish in its own steaming juices, the lime-chilli sauce poured over the surface in the final moment, producing a cloud of aromatic steam as the cold citrus hits the hot fish. Pla neung manao is the most direct expression of the Thai treatment of fresh fish: nothing is added that is not needed; the fish's own flavour is the preparation.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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