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!
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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!
Steamed Fish with Lime Garlic Sauce
- 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 Tbsp finely chopped palm sugar
- 4 Tbsp lime juice
- 3 Tbsp 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
- 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
- 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 Tbsp finely chopped palm sugar, 3 Tbsp fish sauce, 1 head garlic, Thai chilies, 4 Tbsp 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
I can NOT find the written version ANYWHERE anymore.
Weird, the recipe DID disappear for some strange reason. It's been added back now, sorry about that!
Alisha C Nguyen
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.
Amazing taste, easy to make and feels healthy to eat
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!
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.