Chic Shack
Pla nueng manao or steamed fish with lime.
The majority of the fish you can enjoy here will be fresh and locally sourced. Nothing looks quite as impressive (apart from a whole lobster perhaps) than being served a whole fish, and in restaurants here the most common ways of preparing it are deep-frying or steaming. This recipe is for steamed fish with lime, which despite the mild sounding name, can often be quite spicy (something to bear in mind should you be ordering in a restaurant). But it’s actually not too difficult to make at home, and the results are certainly worth the effort.
Ingredients
| 1 whole white fleshed fish such as tilapia or sea bass, about 700g 2 stalks of lemongrass, bottom half only 1/2 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 chillies, to taste, finely chopped 10-15 sprigs coriander, chopped 1 stalk Chinese celery, cut into one-inch pieces |
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Method
Make sure your fish is scaled and gutted, and then score the fish with three 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 ten to fifteen 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 the heat and simmer just until the sugar is completely dissolved.
Pour the mixture into a bowl. Add the garlic and chillies and stir for about 15-20 seconds to infuse the garlic flavour into the sauce. Stir in the fish sauce, lime juice, and coriander. Stir gently and then taste test. Make sure it’s sour, and balanced with a hint of sweetness.
Prepare a serving platter, making 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. For extra effect you can serve in a fish shaped bowl like they do in many restaurants.
Garnish with Chinese celery leaves on top, if desired, and enjoy with some steamed rice!
Dimitri Waring