Pla Neung Manao Steamed Fish with Lime Garlic

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Wat Arun / Chao Phraya River

📍 Where this dish comes from: Bangkok · Wat Arun / Chao Phraya River
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Pla Neung Manao Steamed Fish with Lime Garlic, plated and ready to serve

Pla Neung Manao represents Thai cuisine at its most refined — a whole fish steamed perfectly above a broth of lime and lemongrass, then bathed in a sauce so bright and vibrant it makes the fish sing. It relies entirely on the freshness of ingredients, which is why it’s the dish Thai cooks use to show off their best market fish.

What You’ll Need

Ingredients for Pla Neung Manao Steamed Fish with Lime Garlic

Pla Neung Manao Steamed Fish with Lime Garlic

Whole steamed fish bathed in a fragrant lime-garlic-chili sauce — the cleanest, most elegant expression of Thai seafood cookery.
Print Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 290kcal

Ingredients

  • 1 large whole fish (snapper or sea bass, about 800g)
  • 6 garlic cloves minced
  • 6 bird's eye chilies sliced
  • 5 tbsp lime juice
  • 3 tbsp fish sauce
  • 1 tsp erythritol
  • 1 tbsp chicken stock
  • 2 stalks lemongrass in steaming water
  • 3 kaffir lime leaves
  • Fresh coriander and spring onion
  • Sliced red chili for garnish

Instructions

  • Score the fish and place on a heatproof plate that fits in your steamer.
  • Add lemongrass and kaffir lime to the steaming water.
  • Steam the fish 12–15 minutes until the flesh flakes easily.
  • Meanwhile, combine lime juice, fish sauce, erythritol, and stock.
  • Heat the sauce briefly until the erythritol dissolves. Add garlic and chilies.
  • Pour the sauce over the steamed fish.
  • Garnish with coriander, spring onion, and chili.

Nutrition

Serving: 1serving | Calories: 290kcal | Protein: 48g | Fat: 8g | Fiber: 0.5g
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Cooking Pla Neung Manao Steamed Fish with Lime Garlic in the kitchen

Health Benefits

  • Steaming is one of the most nutrient-preserving cooking methods, with minimal omega-3 loss.
  • Raw garlic in the sauce retains its allicin, which is destroyed by heat above roughly 60°C.
  • The lime-fish sauce combination provides both vitamin C and selenium, two nutrients that support antioxidant function.

Pairs Well With

  • Pad Thua Fak Yao Stir Fried Long Beans
  • Yam Hed Mixed Mushroom Salad
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