Today's feature is a delicious fish dish called "Pla Neung Manao" which is an all-round winner.
- Low fat
- Easy to prepare
The lime sauce shimmers as it approaches simmer point just before reaching you, giving the illusion that it's cooking the fish in the sauce, including the top which isn't even in the sauce.
The object is to leave them the fish belly and 'wings' to pick at while you sit, replete, focusing on beer, wine, rice or other dishes.
These parts of the fish are harder to pull the meat off without ending up with fine bones or the occasional scale between the teeth, but it tastes so good, it shouldn't be wasted.
It strikes a balance between the nonchalant flip and sleight of hand.
All dining utensils are used to lift and turn the poor sea creature – a matrix-style stop-motion extravaganza that tests the very boundaries of human logistics. Once turned, the feast begins again in earnest.
- 1 whole fish, a dish,
- a steamer of some sort and
- a saucepan to make the sauce.
That happens if you poach or steam fillet.
Pla Neung Manao recipe
- Slash the fish several times on each side so the meat cooks evenly
- Slice the 2 limes
- Stuff fish belly cavity with lemongrass, half the coriander root and some lime slices
- Top fish with some lime slices, and rest on a couple more lime slices in the steamer
- Steam for 7-12 minutes or until fish is cooked through at the thickest part.
- While the fish is steaming, make the sauce
- Chop the fresh garlic, cleaned coriander root and the chillies (chillies to taste. depending on their heat & your tolerance)
- Mix chilli, garlic & coriander root with the fresh lime juice and the fish sauce.
- Heat chicken stock, but do not boil.
- Add to the lime juice & chilli mix.
- Taste and adjust to be sour and spicy with a hint of saltiness.
- Remove fish from the steamer when cooked, put into fish dish, pour the sauce over, and garnish with fresh coriander sprigs.