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    Home » Recipes » All Recipes » Gluten Free

    Steamed Fish w/ Lime and Garlic with Mark Wiens ปลากะพงนึ่งมะนาว

    Published: Jan 27, 2016 · Modified: Jan 4, 2021 by Pailin Chongchitnant · This post may contain affiliate links

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    I had the honour and pleasure to cook with Mark Wiens of Migrationology.com and Eatingthaifood.com! We made a NEW and IMPROVED recipe for one of my all-time-most-popular dish on Hot Thai Kitchen! Pla Gapong Neung Manao, a classic fish dish in any Thai seafood restaurant you go to, and it happens to be one of the easiest and quickest Thai dishes you can make at home. So give a try and let me know what you think! Visit Mark's YouTube channel here and make sure to subscribe to him if you haven't already!

    Watch The Full Video Tutorial!

    All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video to ensure success. If you enjoy them, consider subscribing to the YouTube Channel to not miss an episode. Thank you!

    YouTube video

    Steamed Fish with Lime Garlic Sauce

    Easily the most popular steamed fish dish in Thailand. Tart, fresh, garlicky and full of flavour. It's one of the best ways to cook a fresh, delicate white fish.
    5 from 4 votes
    Print Recipe Pin Recipe Share
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Course Main Course
    Cuisine Thai
    Servings 4 servings

    Ingredients
     
     

    • 1.5 lb whole barramundi or another white fish, , guts and gills removed (see note 1)
    • 1 stalk lemongrass, bottom half only, smashed and cut in chunks
    • ½ cup good chicken stock or fish stock
    • 1 tablespoon finely chopped palm sugar
    • 4 tablespoon lime juice
    • 3 tablespoon fish sauce
    • 1 head garlic, chopped
    • Thai chilies, to taste, finely chopped
    • 8-10 sprigs cilantro, chopped
    • 1 stalk Chinese celery, cut into 1-inch pieces
    Check Out Ingredients and Kitchen Tools I Use

    Notes

    1. Barramundi (Asian sea bass) is the most common fish used for this recipe, but it will work will with any other white fish such as tilapia, branzino or sea bass.

    All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video to ensure success. If you enjoy them, consider subscribing to the YouTube Channel to not miss an episode. Thank you!

    Subscribe to my YouTube Channel

    Instructions
     

    • Score the fish by making 3 diagonal incisions on each side of the fish, making sure the cuts on the two sides are perpendicular to each other. Stuff the belly of the fish with the lemongrass and place on a plate. Steam the fish over fully boiling water for about 8-12 minutes, depending on the size of the fish. (For the massive one we used in the video, it took 20 minutes)
      1.5 lb whole barramundi or another white fish, 1 stalk lemongrass
    • Meanwhile, heat the stock and the sugar over medium high heat until the stock boils and the sugar is completely dissolved. Pour into a bowl. To the hot stock, add garlic, chilies, fish sauce and lime juice; stir to combine. Taste and adjust seasoning.
      ½ cup good chicken stock or fish stock, 1 tablespoon finely chopped palm sugar, 3 tablespoon fish sauce, 1 head garlic, Thai chilies, 4 tablespoon lime juice
    • When the fish is done, transfer the fish onto a serving platter. Stuff most of the Chinese celery leaves around the sides of the fish. Add the chopped cilantro into the sauce and stir to mix. Pour the sauce over the fish. Garnish with extra Chinese celery leaves and serve with some jasmine rice.
      1 stalk Chinese celery, 8-10 sprigs cilantro
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    Reader Interactions

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      Recipe Rating




    1. Cookingie

      August 19, 2023 at 11:27 pm

      Could you please share the link to the plate lifter you used in the video? Thank you.

      Reply
      • Pailin Chongchitnant

        August 29, 2023 at 5:20 pm

        If you look up "steamer tongs" you should come across several options. And most Chinese grocery stores sell them also.

        Reply
    2. Staya

      June 17, 2023 at 7:35 pm

      5 stars
      Delicious recipe!

      Reply
    3. Christina

      April 02, 2022 at 3:39 am

      I can NOT find the written version ANYWHERE anymore.

      Reply
      • Pailin Chongchitnant

        April 04, 2022 at 2:33 pm

        Weird, the recipe DID disappear for some strange reason. It's been added back now, sorry about that!

        Reply
    4. Alisha C Nguyen

      October 01, 2021 at 4:59 am

      5 stars
      This recipe is proof that fish doesn't need to be fried to be tasty! Since I don't have a steamer, I put the fish on a rack inside a roasting pan, covered with cabbage leaves, poured boiling water inside and covered the roaster. With the oven on 425 degrees, the cooking time was the same as the recipe.

      Reply
    5. Futile Resistance

      February 16, 2021 at 3:16 pm

      5 stars
      Amazing taste, easy to make and feels healthy to eat

      Reply
    6. Tracey L.

      January 13, 2021 at 9:31 am

      You are incredible Pai! I'm a huge fan and soo grateful i found you. I was able to make this recipe easily based on your very detail instructions. Soo happy! It tastes incredible and just like Thailand wowwww I love it! Going to make your roast chicken next then curry and pad Thai. You're a superstar!

      Reply
    7. Robert

      December 07, 2020 at 6:44 pm

      5 stars
      Simple to prepare, yet makes for an impressive presentation, this dish is a favorite. The garlic (lots of it)/lime/chili sauce flavors the fish nicely.

      Reply

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    Sawaddee ka! I'm Pai, a chef, author, and YouTuber. I'm here to demystify Thai cuisine and help you cook great Thai food at home. Want to learn more about me? Here's my story.

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