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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 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 below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!
Steamed Fish w/ Lime and Garlic with Mark Wiens ปลากะพงนึ่งมะนาว
- Yield: This recipe is for a 1.5 lb fish, which is half the size you saw in the video. I figured most people aren't gonna get a fish as big as we did!
Ingredients
1 whole barramundi, about 1.5 lb (you can also use a different kind of white-flesh, mild-flavoured fish such as tilapia or sea bass)
2 stalks of lemongrass, bottom half only
½ cup good chicken stock or fish stock (see note)
1 Tbsp finely chopped palm sugar
4 Tbsp lime juice
3 Tbsp fish sauce
1 head garlic, chopped
Thai chilies, to taste, finely chopped
10-15 sprigs cilantro, chopped
1 stalk Chinese celery, cut into 1-inch pieces
Note: The quality of the sauce is tied to the quality of the stock, so make sure you use good quality, strong stock for this recipe! See my recipe for pork/chicken stock here.
Instructions
Make sure your fish is scaled and gutted, and then score the fish with 3 diagonal incisions on each side of the fish. Cut off the top halves of the lemongrass and smash with a pestle or the back of your knife to release the aroma. Stuff the lemongrass into the belly of the fish. Steam the fish over rapidly boiling water for about 10 - 15 minutes depending on the size of your fish. Test doneness by lifting the middle and thickest part of the flesh up with a fork and it should come off the bone easily.
While the fish steams, make the sauce: In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and simmer just until the sugar is completely dissolved. Pour the mixture into a bowl. Add the garlic and chilies and stir for about 15-20 seconds to infuse the garlic flavour into the sauce. Stir in fish sauce, lime juice, and cilantro. Stir gently and then taste test. Make sure it's sour, and balanced with a hint of sweetness.
Line a serving platter with a bed of Chinese celery leaves. Make sure the platter is deep enough to hold all the sauce. When the fish is fully steamed, transfer it to the serving platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish. Garnish with extra celery leaves on top, if desired and enjoy with some steamed rice!
Futile Resistance
Amazing taste, easy to make and feels healthy to eat
★★★★★
Tracey L.
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!
Robert
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.
★★★★★