Steamed Sea Bass with zesty lime sauce (Plaa Neung Manow)

Serves 2 | 10 mins cooking | 5 mins preparation

This should originally have been made with baby barramundi, but that isn’t something regularly available in your local supermarket or fish monger so I have used a large sea bass instead

Ingredients

  • 1 Large sea bass
  • 1 tsp Garlic – chopped
  • 1 tsp Thai chilli – chopped
  • 2 tsp White sugar
  • Juice of 1 lime
  • Splash of soy sauce
  • Splash of fish sauce
  • 1 large clove garlic – sliced
  • 1 large red chilli – sliced
  • 1 small handful of coriander leaves

Method

  1. Trim back the tail of the fish and make 4-5 slits on either side of the body. As my sea bass was very large I also cut off the head just to be able to fit it in my steamer.
  2. Place the fish onto a plate and put this into the steamer for 8-10 minutes.
  3. Put the chopped garlic and chilli in a small bowl with the sugar, lime juice, soy and fish sauce and mix together.
  4. Remove the plate with the fish from the steamer and tip off any water. You can test if the fish is cooked by pressing on the thickest part with the point of your knife and if it is soft and translucent it is done.
  5. Place onto a serving plate and spoon over the dressing.
  6. Garnish over the fish with the slices of garlic and chili and the coriander leaves.

Notes

Serve this with some Jasmin rice and some steamed baby bok choy drizzled with a little soy and oyster sauce

If you can get Thai soy sauce and oyster sauce to use in your Thai dishes it makes a difference but if you can’t then use the Chinese ones regularly found in supermarkets. I would advise to never using Japanese Kikkoman soy sauce in Thai dishes as the flavour is all wrong.

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