Recreate the famous Thai restaurant classic: Steamed Barramundi with Lime and Garlic. A healthy, zesty, and spicy whole fish recipe ready in 25 minutes.
If you have ever eaten at a seafood restaurant in Thailand, you have likely seen a metal fish-shaped platter brought to a table with a flame burning underneath, keeping a whole fish bubbling in a clear, fragrant broth. This is Pla Kapong Neung Manao.
It is arguably the most refreshing dish in the entire Thai repertoire. Unlike heavy curries or oily stir-fries, this dish is all about purity. It features a tender whole white fish steamed to perfection, swimming in a broth made of just four key pillars: fresh lime juice, fish sauce, sugar, and a mountain of chopped garlic and chilies.
The taste is an electrifying jolt to the palate—sour, spicy, savory, and aromatic. It is elegant enough for a dinner party centerpiece but easy enough for a weeknight meal. Once you learn the technique of "steaming then dressing," you will realize that restaurant-quality fish is actually easier to make than a fried egg.
The Story of Neung Manao
"Pla Kapong" usually refers to Barramundi (Asian Sea Bass), "Neung" means steamed, and "Manao" means lime.
While steaming fish is a technique borrowed from Chinese immigrants, the flavor profile here is distinctly Thai. Chinese steamed fish usually relies on soy sauce, ginger, and scallions.
In Thailand, this is a communal dish. It represents abundance and is almost always ordered when eating out with family or friends. It is the ultimate palate cleanser amidst a table of rich dishes.
Why You’ll Love This Recipe
Zero Oil: This is one of the healthiest Thai dishes you can make.
No frying, no grease—just pure protein and fresh herbs. Visually Stunning: Serving a whole fish garnished with vibrant green cilantro, lime slices, and red chilies looks incredibly professional.
The Sauce: The "soup" that forms around the fish is so delicious you will find yourself spooning it over rice long after the fish is gone.
Impossible to Dry Out: Steaming is a gentle cooking method that keeps the fish moist and forgiving.
Key Ingredients & Expert Substitutions
Whole White Fish: Traditionally Barramundi (Asian Sea Bass) or Red Snapper.
The meat should be firm and white. Expert Sub: If whole fish intimidates you, you can absolutely use large white fish fillets (cod, halibut, or sea bass). Just reduce the steaming time.
Fresh Lime Juice: You must use fresh limes. Bottled lime juice will ruin this dish because it lacks the floral oils found in fresh citrus.
Garlic: You need a lot. Not one clove—think 10 to 12 cloves. It needs to be chopped, not crushed into a paste, to provide texture.
Bird’s Eye Chilies: These provide the heat.
Cilantro & Mint: Use the leaves for garnish, and the cilantro stems/roots for steaming.
Lemongrass: Stuffed inside the fish to remove any "fishy" odors.
Step-by-Step Instructions
Phase 1: Clean and Prep
Score the Fish: Make 3 diagonal cuts on both sides of the fish, cutting down to the bone. This helps it cook evenly and allows the sauce to penetrate.
Deodorizee: Stuff the cavity of the fish with bruised lemongrass stalks and galangal slices (or ginger). This eliminates any "muddy" smell from the fish.
The Bed: Place the fish on a heat-proof plate. If possible, elevate the fish slightly by placing it on a bed of leftover lemongrass or cilantro roots. This prevents the fish from stewing in its own raw juices.
Phase 2: The Steam 4. Steam: Prepare your steamer (wok with water and a rack). Once the water is boiling aggressively, place the plate with the fish inside. Cover tightly. 5. Time it: Steam for 10-12 minutes for a 1.5lb fish. The eyes should pop out, and the flesh should flake easily away from the bone. 6. The "Drain" (Crucial Tip): Remove the plate from the steamer. You will see cloudy water on the plate that came out of the fish. Pour this water out. It is fishy and will dilute your zesty sauce. We want the fish to sit in the sauce, not the fish water.
Phase 3: The Manao Sauce 7. Mix: While the fish steams, combine 6 tbsp chicken stock (hot), 3 tbsp fish sauce, 4 tbsp fresh lime juice, and 1 tbsp sugar in a bowl. Stir until sugar dissolves. 8. Aromatics: Add the finely chopped garlic (lots of it!) and chopped chilies to the sauce. Taste it. It should make your mouth water—sharp sourness first, then salty, then a hint of sweet heat.
Phase 4: The Pour 9. Dress: While the fish is piping hot, pour the sauce all over it, ensuring it gets into the score marks. 10. Garnish: Top generously with cilantro leaves, mint, and thin lime slices. Serve immediately.
Pro-Tips for 'Restaurant-Quality' Results
The Double Steam Method: In restaurants, they often steam the fish plain first, then transfer it to a serving platter, pour the sauce over, and steam it for just 1 more minute to heat the garlic without cooking the lime juice (cooking lime juice makes it bitter).
Garlic Texture: Chop the garlic by hand. Do not use a garlic press. The small chunks of garlic are meant to be eaten with the fish meat for a textural crunch.
Keep it Hot: If you don't have a fish warmer (the metal plate with the flame), serve the fish on a pre-warmed ceramic platter. This dish cools down fast.
Variations & Serving Suggestions
Steamed Squid (Pla Muek Neung Manao): Use the exact same sauce and method but swap the fish for scored squid rings. Steam for only 3 minutes!
Mild Version: If serving for kids, remove the chilies from the main sauce and serve them in a small bowl on the side for adults to add.
Serving: This is best served with Jasmine rice to soak up the sour/spicy broth.
Comprehensive FAQ Section
1. Can I use frozen fish? Yes, but it must be fully thawed in the refrigerator overnight. Do not steam fish from frozen, or the outside will be rubbery while the inside is raw.
2. Is this dish spicy? Yes, traditionally it is quite spicy. The heat cuts through the fishiness. However, you can deseed the chilies to get the flavor without the burn.
3. Why did my sauce turn bitter? You likely boiled the lime juice. Lime juice should be added at the very end or poured over the already cooked fish. Never boil fresh lime juice on the stove.
4. How do I know when the whole fish is done? Use a butter knife to peek into the thickest part of the flesh near the head. If it pulls away from the bone easily and is opaque white (not translucent), it is done.
5. What if I don't have a steamer? You can make a makeshift steamer using a large pot, a small heat-proof bowl turned upside down, and a plate resting on top of the bowl. Add water to the bottom (below the plate level) and cover the pot with a lid or foil.
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