Pla (fish)
neung (steamed) manao (lime) is one of the most favorite Thai dish I LOVE to
eat. I meant, I can literally eat the
whole fish by myself. Yes, most, if not
all, Thai people love this dish if you ask. It’s not only because it’s so easy to make,
but it’s so healthy, and sooooo spicy-licious!
It’s said to be very popular among the drinkers at the party and family
gathering.
Since this
dish is full of the intense herbal flavors from the fresh Thai chili, garlic, and ginger, it is meant to be eaten with steamed
jasmine rice to balance out the spiciness and calm the dish down a little. However, steamed rice is only an optional if
you can handle the heat. This dish can be made with any white fish of
your choice either a whole fish or fish fillet. However, keep in mind when you buy a whole fish to make this dish if it will fit in your steamer, or otherwise cut the whole fish in half or use fish fillet instead.
I promise you when you make one, you will want to make it again and
again. But be warned, use chili with
your own caution, as you can handle it.
What you
need:
1.5 lbs. cleaned
fresh Golden Pompano, or other white fish of your choice – barramundi, or
tilapia, etc.
For the
sauce
3 tbsp.
finely chopped garlic
2 tbsp.
finely chopped Thai chili
2 tbsp.
finely julienned fresh ginger
1/4 cup
fresh squeeze lime juice
3 tbsp. fish
sauce
1 1/2 tbsp.
sugar
For garnish
1/4 cup
julienned scallions both white and green parts
A handful of
cilantro leaves
1. Whisk
together all the sauce ingredients until the sugar is dissolved and set aside.
2. Use a
large shallow dish that fit in your steamer because there will be some juice comes out
from the fish. It’s all the good flavor, do not discard! Steam
the fish on high heat for 18-20 minutes (depends on the size and weight of the
fish).
3. When the
fish is cooked, pour over with the chili-lime sauce and garnish with cilantro
leaves, and scallion.
4. Serve the
dish immediately with steam jasmine rice and enjoy.
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