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:

1. 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.
2. place 2 stalks lemon grass (white part) in the belly, & steam the 600g seabass for 8mins…
3. spoon the sauce over the seabass. & voila!