Thai Steamed Fish (Pla Neung Manao)
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Origin
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Description
A whole fish (or fillet) steamed until just cooked through and served in a broth of lime juice, fish sauce, palm sugar, garlic, and chilli — the broth spooned over the fish at the moment of service, the heat of the fish briefly warming the fresh lime-forward dressing. Pla neung manao demonstrates the Thai kitchen's confidence in a single, excellent technique: the fish is steamed with nothing but fresh lemongrass and possibly kaffir lime leaves inside the cavity; the complexity comes entirely from the dressing applied cold to the hot fish at service. The fish and the dressing must both be correct for the preparation to succeed.
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The Thread
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Flavour Context
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