pla kapong neung manao
Pla Kapong Neung Manao (ปลากะพงนึ่งมะนาว)
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Pla kapong neung manao is a very simple Thai recipe, which consists of delicately steamed fish with a flavorful spicy citrusy sauce.

Course: Main Course
Cuisine: Asian, Thai
Servings: 4 personnes
Author: Mike Benayoun
Ingredients
For the fish
  • 1 or 2 whole fish e.g. barramundi, sea bass, red snapper, trout, tilapia or perch, about 3 to 4 lb, scaled and gutted
  • 4 stalks lemongrass , bruised, and sliced into 1-inch sections
For the sauce
  • 1 cup fish stock
  • 2 tablespoons chopped palm sugar
  • Juice of 3 limes
  • 4 tablespoons fish sauce
  • 8 cloves garlic , finely chopped
  • 2 Thai red hot peppers , finely chopped
  • ½ bunch cilantro chopped
Instructions
  1. Score the fish with 3 diagonal incisions on each side of the fish.
  2. Stuff the lemongrass sections into the cavities of the fish.
  3. Steam the fish in a bamboo steamer or double-boiler for about 15 minutes.
  4. In a saucepan, bring the stock to a boil, and then add the palm sugar.
  5. Reduce heat, and cook until the sugar is completely dissolved.
  6. Pour the mixture into a bowl and set aside.
  7. Mix the garlic, hot peppers, and cilantro, and add into the stock, along with the fish sauce and lime juice. Stir.
  8. Transfer the steamed fish to a large serving platter.
  9. Gently pour the sauce over the fish, with most of the garlic and chile peppers on the top of the fish.
  10. Serve with steamed white rice.