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Thai · Central Thai

Pla Neung Ma-Nao — Steamed Fish with Lime Sauce / ปลานึ่งมะนาว

Steamed fish with lime sauce is among the purest expressions of Thai cooking — a whole fish (snapper, barramundi, or tilapia) steamed over lemongrass and kaffir lime leaves, then served with a sauce of fresh lime juice, fish sauce, palm sugar, garlic, bird's eye chilli, and coriander root. The steaming technique is straightforward — the fish sits on a bed of aromatics over boiling water and steams for 8–12 minutes depending on size. The sauce is made fresh and poured over the fish at the table, not during cooking. The interaction between the hot steamed fish and the cold, sharp sauce creates the flavour experience — the sauce should not be pre-heated or cooked into the fish.

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ServesTwo to four portions, depending on fish size

Total30 minutes

Within reach2of 5 in Revelstoke

Two shipped · three not yet within reach.

How the 5 are reached

Shipped to you: 2 · lemongrass, palm sugar
Not yet within reach: 3 · kaffir lime leaves, bird's eye chillies, coriander root

Cook

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The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

1 (approximately 600–800 g)

Whole fish

snapper, barramundi, or tilapia; scaled, gutted, scored 3–4 times per side

Your own market

For the aromatic bed

3 stalks

Lemongrass

bruised and halved lengthways

Origin · ThailandShipped to you · Wismettac →

6 leaves

Kaffir lime leaves

torn

Not yet within reach of Revelstoke · each reach is counted

For the lime sauce

60 ml

Fresh lime juice

pressed immediately before use; bottled juice not acceptable

Your own market

3 tbsp

Fish sauce

Your own market

1 tsp

Palm sugar

shaved or grated

Origin · IndonesiaShipped to you · Wismettac →

4 cloves

Garlic

fresh; crushed fine in a mortar, not minced from a jar

Your own market

4–6

Bird's eye chillies

sliced thin

Not yet within reach of Revelstoke · each reach is counted

2 roots

Coriander root

scraped clean, crushed lightly

Not yet within reach of Revelstoke · each reach is counted

Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.

The larder of Revelstoke →

Each tap is counted, so the stockist sees the demand Provenance sends them.

The Method

Lay the lemongrass and kaffir lime leaves across the base of the steamer rack so that the fish rests directly on the aromatics and the rising steam carries their fragrance up through the flesh from the first second of cooking. Set the rack over vigorously boiling water, and have it at a full rolling boil before the fish goes in — that initial violent burst of steam firms the skin immediately, keeping it intact rather than waterlogged.

Score the fish 3–4 times per side, cutting all the way to the bone so the heat reaches the thickest flesh without overcooking the thinner edges by the time the centre is done. Place it on the aromatic bed, cover tightly, and steam approximately 8 minutes for a 500 g fish or 12 minutes for 800 g; lift the lid and check that the flesh at the deepest point of a score is just translucent — not fully white — because residual heat will carry it the rest of the way off the flame.

While the fish steams, combine the lime juice, fish sauce, and palm sugar in a bowl and stir until the sugar dissolves. Crush the garlic to a fine paste in a mortar, working it until it is completely smooth rather than merely chopped, so the sharp, immediate perfume of fresh-crushed garlic comes through in the sauce rather than the duller, more muted flavour of pre-minced. Add the garlic, sliced chilli, and coriander root to the bowl and leave the sauce entirely raw — this is where the dish lives or dies, because even gentle heat would drive off the volatile lime and garlic fragrance that is the entire point of the dish.

From the canon — Palm sugar — made from the sap of the palmyra palm (Borassus flabellifer) or coconut palm — is the primary sweetener of the Thai kitchen and one of the most … Palm Sugar (Nam Tan Pip): Selection and Use →

Transfer the fish immediately to a serving plate the moment it comes off the steamer. Pour the cold raw sauce over the hot skin at the table so the contrast in temperature produces a brief, vivid bloom of lime and garlic scent that would be lost if the fish were allowed to cool first. Serve within that transitional moment.

III

Quality Hierarchy

Reserve — A live or day-boat whole snapper or barramundi, lime pressed to order, palm sugar shaved from a fresh block, coriander root pulled that morning.

Estate — A fresh (never frozen) whole fish from a trusted fishmonger, good palm sugar, limes pressed within the hour.

Market — A well-iced whole fish from the market counter, standard palm sugar, fresh limes pressed to order — the dish remains entirely coherent at this level.

House — A thawed whole tilapia is acceptable; granulated sugar may substitute for palm sugar in a domestic context. Fresh lime juice remains non-negotiable — bottled juice is excluded at every rung.

Sensory Tests

◇Sight. The flesh at the deepest score line is just translucent at the bone — not fully white; remove at this point and allow residual heat to finish.

◇Smell. As the raw sauce contacts the hot skin, a sharp citrus-garlic bloom rises from the plate — this is the signal that the dish is at its optimal eating window.

◇Touch. The skin along the scored flank yields to light pressure without resistance; the flesh separates cleanly from the bone at the score lines.

◇Where it lives or dies. The sauce must be made raw and poured cold over the hot fish at the table — cooking it at any stage destroys the volatile lime and garlic aromatics that are the defining flavour of the dish.

Pillar V

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