Thai Steamed Fish with Lime (pla nung manao)
1 whole fish (trout, bream, carp, mullet or salmon cutlets will do), about 1 lb., cleaned
1 whole lime, thinly sliced into very thin rounds
** I haven't tried this with lemon but you may use it if limes aren't available.
For the sauce:
2 garlic cloves, finely chopped
2 stalks of coriander with roots, finely chopped
small fresh red or green bird's eye chilies, finely chopped
2 T. fish sauce
2 T. lime juice
1 t. sugar
Place the fish on a place and cover with lime rounds, bring some water to the boil in the bottom compartment of a steamer. When boiling, place the fish on its plate in the upper compartment and stead for 15 -20 minutes, depends on the variety. (i.e. trout needs less time than salmon), until just cook through. Do not overcook the fish.
In the meanwhile, mix all the sauce ingredients in a bowl.
When the fish is ready, remove and transfer to a serving dish. Pour over the sauce and serve.
1 whole fish (trout, bream, carp, mullet or salmon cutlets will do), about 1 lb., cleaned
1 whole lime, thinly sliced into very thin rounds
** I haven't tried this with lemon but you may use it if limes aren't available.
For the sauce:
2 garlic cloves, finely chopped
2 stalks of coriander with roots, finely chopped
small fresh red or green bird's eye chilies, finely chopped
2 T. fish sauce
2 T. lime juice
1 t. sugar
Place the fish on a place and cover with lime rounds, bring some water to the boil in the bottom compartment of a steamer. When boiling, place the fish on its plate in the upper compartment and stead for 15 -20 minutes, depends on the variety. (i.e. trout needs less time than salmon), until just cook through. Do not overcook the fish.
In the meanwhile, mix all the sauce ingredients in a bowl.
When the fish is ready, remove and transfer to a serving dish. Pour over the sauce and serve.
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Shrimp in Yellow Curry Over Rice (using coconut milk)
- Basil Shrimp Saute (with garlic and sundried tomatoes)
- Asian Salmon with Oven-Roasted Sweet Potatoes
- Ota - Here is one
- El Panchito (NOT Los Cuco's)
- Surprise Package Fish (with butter and herbs, serves 2-3, 1980's)
- Spicy Herbed Halibut with Pinneaple
- Biscuit-Fish Bake (Bisquick recipe, 1985)
- Firecracker Shrimp with Hot Pepper Jelly Glaze
- Thai Green Curry Shrimp and Coconut Jasmine Rice
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!