Steamed fish with lime, chilli and garlic sauce

Steamed fish with lime, chilli and garlic sauce

Pla nung nam manao (South)

By
From
South East Asian Food

Note the absence of sugar in this recipe. Tastes in the south favour sourness over sweetness.

Ingredients

Quantity Ingredient
1 whole fish, about 600–800 g, (see Note)
2 stalks lemongrass, cut into 5 cm pieces, smashed and bruised with the side of a cleaver
3 thin slices ginger

Nam manao

Quantity Ingredient
4 tablespoons lime juice
2 tablespoons fish sauce
4-6 small red and green chillies, roughly chopped
4 medium garlic cloves, chopped
1/2 cup water or light chicken stock
coriander leaves and chopped spring onion, for garnish

Method

  1. Clean and scale the fish and slash it three times across each side. Lie the fish on top of the lemongrass on a serving plate, placing the ginger slices in the stomach cavity. Steam lightly on a rack over boiling water in a covered wok or steamer until cooked (not too long – about 10–15 minutes).
  2. In the meantime make the Nam manao. Mix together the lime juice, fish sauce, chillies, garlic and water to taste. Remove the fish from the steamer when it is cooked. Pour the sauce over and garnish with coriander and chopped spring onions.
  3. This recipe also works well with tiger prawns, shelled, steamed and dressed as above or grilled in their shells over a low charcoal fire and served with the sauce as a dressing over the tails.

Whole fish

  • E.g. flathead, small barramundi, snapper, red emperor, sea perch or coral perch, coral trout, coral cod, rock cod, Westralian dhufish, dory, morwong.
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