Central Thailand

Pla neung manao

Name: Pla neung manao
Total time: 30 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 1 whole sea bass or bhetki about 700 g, or 500 g thick fillets fish; 1 stalk bruised lemongrass; 2 heads to line the plate bok choy (pak choi); 10 cloves minced garlic; 6 bird's eye chillies chopped green chilli; 4 tbsp lime juice lemon juice; 2 tbsp fish sauce; 2 tsp jaggery; 4 tbsp hot stock or water water; a big handful coriander leaves (cilantro)

Steamed fish drowned in garlicky lime chilli broth. Clean, bright and seriously addictive.

30 minTime

35 gProtein each

hotSpice

Fish in lime1 chapter · 1 min read

Make it your way

Grandma's wayWhole steamed fish, lime and garlic.

The original

243kcalsame

35 gproteinsame

1 gfibresame

30minutessame

Pla neung manao.

Per serving, worked out from the ingredient table.

Ingredients

Fish1 whole sea bass or bhetki, about 700 g, or 500 g thick fillets

Lemongrass1 stalk, bruised

Bok choy (pak choi)2 heads, to line the plate

Garlic10 cloves, minced

Green chilli6 bird's eye chillies, chopped

Lemon juice4 tbsp lime juice

Fish sauce2 tbsp

Jaggery2 tsp

Water4 tbsp hot stock or water

Coriander leaves (cilantro)a big handful

Method

4 steps

1Score the fish, stuff with lemongrass and lay on bok choy on a heatproof plate.
2Steam over rolling water until the flesh flakes and is opaque at the bone.
3Meanwhile mix garlic, chillies, lime juice, fish sauce, jaggery and hot water until the sugar dissolves.
4Pour the sauce over the hot fish and scatter coriander. Serve at once.

Serve it like this

Serve on the steaming plate with sauce pooled around, coriander on top and lime slices tucked in. Rice alongside to soak the broth.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Central Thailand

Pla neung manao

Steamed fish drowned in garlicky lime chilli broth. Clean, bright and seriously addictive.

30 minTime

35 gProtein each

hotSpice

Fish in lime1 chapter · 1 min read

Make it your way

Grandma's wayWhole steamed fish, lime and garlic.

The original

243kcalsame

35 gproteinsame

1 gfibresame

30minutessame

Pla neung manao.

Per serving, worked out from the ingredient table.

Ingredients

Fish1 whole sea bass or bhetki, about 700 g, or 500 g thick fillets

Lemongrass1 stalk, bruised

Bok choy (pak choi)2 heads, to line the plate

Garlic10 cloves, minced

Green chilli6 bird's eye chillies, chopped

Lemon juice4 tbsp lime juice

Fish sauce2 tbsp

Jaggery2 tsp

Water4 tbsp hot stock or water

Coriander leaves (cilantro)a big handful

Method

4 steps

1Score the fish, stuff with lemongrass and lay on bok choy on a heatproof plate.
2Steam over rolling water until the flesh flakes and is opaque at the bone.
3Meanwhile mix garlic, chillies, lime juice, fish sauce, jaggery and hot water until the sugar dissolves.
4Pour the sauce over the hot fish and scatter coriander. Serve at once.

Serve it like this

Serve on the steaming plate with sauce pooled around, coriander on top and lime slices tucked in. Rice alongside to soak the broth.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pla neung manao

Make it your way

Ingredients

Method

Pla neung manao

Make it your way

Ingredients

Method

Make it a meal