Dinner · 25 min · thai

Pla Nueng Manao (Steamed Fish with Lime)

Weeknight-friendly Thai cooking: Pla Nueng Manao (Steamed Fish with Lime) comes together in 25 minutes with sea bass fillets, limes, and not much else.

Ingredients

• 1.5 lb Sea bass fillets
• 4 Limes
• 6 cloves Garlic
• 5 Thai chilies
• 3 tbsp Fish sauce
• 1/2 cup Cilantro
• 1/2 cup Chicken broth

Steps

1. Score the sea bass fillets lightly on the skin side with three shallow diagonal cuts. This helps the lime-chili broth penetrate and keeps the fillets from curling in the steamer.
2. Pound the garlic and chilies into a rough paste, then stir in the lime juice, fish sauce, and chicken broth. This is the famous seafood sauce of Thai steakhouses: bright, fiery, and unapologetic.
3. Lay the fillets on a heatproof plate that fits inside your steamer, and pour half the sauce over them. Reserve the rest for finishing.
4. Steam over rapidly boiling water for 8 to 10 minutes, until the fish flakes easily and turns opaque all the way through. Do not overcook. Carryover heat finishes the job.
5. Pour the reserved fresh sauce over the hot fish, shower with cilantro, and serve immediately with jasmine rice to catch every drop of that broth.

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