Pla Nueng Manao

1. 1

   Prepare the Fish

   Ensure the fish is properly scaled and gutted. Rinse thoroughly under cold water and pat dry with paper towels. Using a sharp knife, score the fish by making 3-4 diagonal incisions on each side, cutting through to the bone but not through it. This helps the fish cook evenly and allows the flavors to penetrate.

   Tips:

   • • Make sure cuts on opposite sides are perpendicular to each other
   • • Don't cut through the bone
2. 2

   Stuff the Fish

   Take 2 lemongrass stalks, cut off the top halves (the woody parts), and bruise them by hitting with the back of a knife or a pestle. Stuff these bruised lemongrass stalks into the cavity of the fish. This infuses the fish with aromatic lemongrass flavor during steaming.

   Tips:

   • • Bruising releases the aromatic oils
   • • Use only the bottom tender parts
3. 3

   Steam the Fish

   Place the prepared fish on a heat-proof plate that fits in your steamer. Bring water in the steamer to a rolling boil over high heat. Place the plate with fish in the steamer, cover tightly, and steam for 10-15 minutes depending on the size of the fish. The fish is done when the flesh is opaque, flakes easily with a fork, and the eyes have turned white and popped out.

   Tips:

   • • Don't open the lid during steaming
   • • Check doneness by inserting a chopstick - it should come out clean
   • • For a 1kg fish, 12 minutes is usually perfect
4. 4

   Prepare the Lime Sauce

   While the fish is steaming, prepare the sauce. In a small pot, add the chicken stock and palm sugar. Bruise the remaining lemongrass stalk and add it to the pot along with galangal slices. Heat over medium heat, stirring until the sugar dissolves. Add the fish sauce and bring to a gentle simmer for 2-3 minutes.

   Tips:

   • • Don't boil vigorously
   • • Taste and adjust sweetness as needed
5. 5

   Finish the Sauce

   Turn off the heat and remove the lemongrass stalk and galangal. Add the freshly squeezed lime juice, minced garlic, and sliced chilies to the sauce. Stir well. Add most of the chopped cilantro (reserve some for garnish) and mix gently. The sauce should taste sour, salty, spicy, and slightly sweet - adjust seasoning if needed.

   Tips:

   • • Add lime juice off heat to preserve its fresh flavor
   • • The raw garlic provides a punchy flavor that's essential to this dish
   • • Taste and adjust the balance - it should be bold and vibrant
6. 6

   Plate and Serve

   Once the fish is cooked, carefully transfer it to a serving platter (use two spatulas to avoid breaking). Arrange Chinese celery leaves around the fish. Pour the hot lime sauce generously over the fish, making sure to distribute the garlic and chilies evenly. Garnish with remaining fresh cilantro leaves and extra sliced chilies if desired. Serve immediately with steamed jasmine rice.

   Tips:

   • • Serve while piping hot
   • • In Thailand, it's often served on a fish-shaped elevated pan over a flame
   • • The dish waits for no one - serve immediately for best flavor

• •Freshness is key: Use the freshest fish you can find. The eyes should be clear, the flesh firm, and it should smell like the ocean, not fishy.
• •Don't overcook: Fish continues to cook after removed from heat. It's better to slightly undercook than overcook as overcooked fish becomes dry and tough.
• •Adjust spice level: Start with fewer chilies and add more to the sauce if needed. You can also serve extra sliced chilies on the side.
• •Sauce temperature: Some prefer to heat the sauce after adding garlic and lime, but traditional recipes add these ingredients off heat to preserve their fresh, raw flavor.
• •Size matters: If using a larger fish (over 1.5kg), increase steaming time to 18-20 minutes. For fillets, reduce to 6-8 minutes.
• •Make it saucy: This dish should be quite saucy/soupy. Don't be shy with the sauce - it's meant to be mixed with rice.
• •Traditional presentation: For authentic presentation, serve in a fish-shaped metal pan over a small flame or gel fuel burner to keep it hot throughout the meal.

• •
  khao-hom-mali
• •
  tom-yum-goong
• •
  pad-pak-boong
• •
  som-tam
• •
  laab-moo

Pla Nueng Manao (ปลานึ่งมะนาว) is a quintessential Thai seafood dish that embodies the philosophy of Thai cooking: showcasing fresh, quality ingredients with minimal but impactful seasoning. The dish has its roots in coastal communities and seafood restaurants throughout Thailand, particularly in Bangkok and coastal provinces where fresh fish is abundant. The steaming method is borrowed from Chinese culinary traditions, which have heavily influenced Thai cooking over centuries, but the bold, spicy, sour sauce is distinctly Thai. The name literally translates to 'fish-steamed-lime,' with 'pla' (ปลา) meaning fish, 'nueng' (นึ่ง) meaning steamed, and 'manao' (มะนาว) meaning lime. Traditionally, this dish is associated with celebrations and special occasions when families gather at seafood restaurants. The theatrical presentation on an elevated, fish-shaped pan over a flame became popular in restaurants as a way to keep the dish hot and add visual appeal. The dish represents the Thai approach to seafood: simple preparation that allows the natural flavors to shine, enhanced by a harmonious balance of spicy, sour, salty, and sweet elements. While barramundi (sea bass) is the most traditional fish used, the recipe has adapted to various regions and available fish species.

Authentic Pla Nueng Manao relies on several key elements: First, the fish must be absolutely fresh - Thai cooks insist on fish with clear eyes and firm flesh. The traditional choice is barramundi (pla kapong), but sea bass, grouper, or red snapper are excellent alternatives. Second, the sauce should be boldly flavored with a pronounced sour-spicy character - it's not meant to be subtle. The lime juice should be freshly squeezed (never bottled), and most of the garlic is added raw to the finished sauce for that characteristic pungent bite. Third, Thai bird's eye chilies (prik kee noo) provide the authentic heat level and flavor profile. Fourth, the sauce should be quite liquid/soupy, not thick - it's meant to pool around the fish and be mixed with rice. Many Western adaptations thicken the sauce, but authentic versions keep it brothy. Fifth, traditional serving involves keeping the fish hot throughout the meal, either on a fish-shaped pan over a flame or on a very hot plate. Finally, the whole fish presentation, including the head, is traditional - Thai diners consider the cheeks and collar the most prized parts. The scoring technique is essential for even cooking and flavor penetration. While some modern versions complicate the recipe with many additions, the beauty of authentic Pla Nueng Manao lies in its simplicity and the balance of its core flavors.