thai steamed fish bpla neung manow

Name: thai steamed fish bpla neung manow
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 kg whole snapper, cleaned and scaled, skin scored; 3 lemongrass stalks, 2 lightly pounded with a pestle and knotted together; 7 garlic cloves, finely chopped; 4 coriander roots, finely chopped; 10 red and green scud chillies; 60 ml (¼ cup) fish sauce; 80 ml (⅓ cup) lime juice; 2 tbsp finely grated palm sugar; Chopped coriander leaves, finger limes, lime slices and steamed rice, to serve

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 4

Cost: $10.42 /serving

Author : Palisa Anderson & Amy Chanta

fish herbs chilli

Ingredients

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1 kg whole snapper, cleaned and scaled, skin scored3 lemongrass stalks, 2 lightly pounded with a pestle and knotted together7 garlic cloves, finely chopped4 coriander roots, finely chopped10 red and green scud chillies60 ml (¼ cup) fish sauce80 ml (⅓ cup) lime juice2 tbsp finely grated palm sugarChopped coriander leaves, finger limes, lime slices and steamed rice, to serve

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Instructions

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Step 1

Pat snapper dry with paper towel and season with salt flakes. Place on a wire rack over a tray and stand at room temperature for 1 hour to dry. When ready, stuff knotted lemongrass into the cavity and insert the remaining stalk through mouth and into its cavity.

Step 2

Place garlic, coriander roots and chillies in a large mortar and pestle with 1 tsp salt flakes and pound to a rough paste. Add palm sugar and pound until well incorporated. Add fish sauce and lime juice and season to taste.

Step 3

Heat a large wok half full with water over high heat. When boiling, place a large bamboo steamer over the top with a lid. Place snapper on a plate that fits inside steamer. Steam fish until cooked (20-25 minutes); rest for 5 minutes.

Step 4

Remove plate from steamer and wipe off excess water. Spoon over paste, scatter with chopped coriander leaves, finger limes and lime slices and serve with rice to the side.