pla neung manao
my first try to make a thai seabass pla neung manao – lime juice steamed seabass on 7.11.2017.
i watched 2 video recipes at hot thai kitchen & alleat thai…
sauce for pla neung manao
preparation was straight forward. just make a sauce. steam the fish, then add sauce to fish. 🙂
i made the sauce from-
- 1cup intense chicken stock
- 2 tsp palm sugar
- juice from 2 lime
- 3 tbsp fish sauce
- 4tsp chopped garlic
- 5 cut chilli padi
- 1 large stalk chopped cilantro
i dissolved the palm sugar in the heated stock, then transferred to a bowl & added the other ingredients, the chopped cilantro last, so it flavoured the sauce but not wilt too much.
seabass pla neung manao
for the fish, i placed 2 stalks lemon grass (white part) in the belly, & steamed the 600g seabass i think about 8mins, agaklogy la…
seabass pla neung manao
steaming was just right, perfect texture, not overcooked.
added some celery leaves for garnishing & flavouring too. actually i though i bought chinese celery for that purpose, but it was nowhere to be found so replaced with celery leaves. lol! 🙂
pla neung manao
& then just spooned the sauce over the seabass.
pla neung manao
dish looked pretty & well presented.
i think authentic enuough.msauce was very tasty from the stock. also sour (the key), garlicy, salty, spicy & flavours of cilantro & celery…& fish texture just right..
it was pretty good really..not better than my recent experiment scallion baked seabass or any of the steamed version..i think i like the steamed spicy black bean sauce best…
always a good alternative dish & nice variation to make.
c.h.e.f andy
Ingredients:
- 500g-600g seabass
- 2 stalk lemon grass (white part)
- 2 stalks chinese celery
sauce:
- 1cup intense chicken stock
- 2 tsp palm sugar
- juice from 2 lime
- 3 tbsp fish sauce
- 4tsp chopped garlic
- 5 chilli padi
- 1 large stalk chopped cilantro
Directions:
- dissolve palm sugar in the heated stock, then transfer to a bowl & add the other sauce ingredients, the chopped cilantro last, so it flavours the sauce but not wilt too much.
- place 2 stalks lemon grass (white part) in the belly, & steam the 600g seabass for 8mins…
- spoon the sauce over the seabass. & voila!
c.h.e.f 