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Pla Nueng Manao | Steamed Thai Fish with Lime
(0)
30 min
Quick
Knuspr-Küche
Ein erfrischender Klassiker der thailändischen Küche: Zart gedämpfter Wolfsbarsch in einer feurig-würzigen Sauce aus frischem Limettensaft, Knoblauch, Chili und Fischsauce. Serviert mit duftendem Jasminreis – leicht, aromatisch und perfekt für den Sommer.
Ingredients
Preparation method
Preparation
Rinse the jasmine rice thoroughly under cold running water until the water runs clear. Then cook according to package instructions with twice the amount of water and keep warm.
Rinse the sea bass fillets under cold water, pat dry with paper towels, and lightly score the skin side several times diagonally so that the flavors can absorb optimally.
Sauce & steaming
Squeeze the limes (approx. 60–80 ml of juice). Peel the garlic cloves and chop finely. Deseed the red chili peppers and cut into thin rings. In a small bowl, mix the lime juice, garlic, chili, fish sauce, brown cane sugar, and 50 ml of warm water until the sugar has completely dissolved.
Chef's tip
For an even more intense citrus flavor, you can place a few thin lime slices and some crushed lemongrass under the fish before steaming.
Pla Nueng Manao also turns out excellent with other firm white fish fillets such as sea bream, cod, or pike-perch.
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