Pla Kapong Neung Manao – this is the bomb when it comes to steamed fish!
It’s steamed Asian sea bass (also called barramundi, in other places) bathed in a spicy lime sauce. Adored with cilantro and celery, this beautiful dish is just as tasty as it looks. The flavors of all the spices in the sauce just agree together. Simply brilliant!
In re-creating this dish, hubby and I aimed to get the same flavors, aroma, colors and texture that we used to enjoy in Thai food restaurants that we used to go to with our friends. If there’s one thing that I miss in Bangkok, it would be the food. I am missing the company of our friends, too; but I can still talk with them through mails and messengers. 🙂 It is really the sumptuous Thai foods that keep me going back to memory lane. It’s a blessing, too that I (well, we really, my hubby and me) had the joy of experiencing Thai foods first hand that we are now able to re-create the same or very close Thai flavors wherever we may be.
What you’ll get when you try this recipe is a Thai restaurant quality meal. Err, hopefully…
If you’re into spicy, aromatic, fish dish, perhaps you may like this. Create the authentic flavors of a traditional Thai dish right in your own kitchen as we did.
Here’s how cooked CookingLikeAPro‘s steamed sea bass dish.
Asian Sea Bass in Spicy Lime Sauce
- 1 whole Sea bass
- 4 tbsp Lime
- 1 bulb Garlic chopped
- 2 tbsp Palm sugar syrup (or 2 tsp of raw sugar)
- 2 tsp Seafood sauce (optional but preferred)
- 3 pcs Bird’s eye chili chopped
- 2 stalks Lemongrass cut at desired lengths
- 1 cup Cilantro
- 1 cup Chinese celery
*Syrup is made by dissolving ½ cup of grated palm sugar to 3 tbsp water. Store the remaining syrup.
- Insert the lemongrass inside the sea bass.
- Place the fish on a deep plate or an aluminium foil (if no dish available). Steam for 12-18 minutes, depending on the size of the fish. You’ll know that the fish is cooked when it’s eyes have slightly popped from its face. (See the first photo above.) Also, another indication that it’s cooked is when the flesh on its head becomes flaky.
- Prepare the spicy lime sauce by mixing the following in a bowl – lime, garlic, syrup or sugar, seafood sauce and the chili.
- When the fish is cooked, add the juice of the fish from the dish or aluminium foil into the spicy lime sauce in Step 4 for a stronger flavour.
- Put the fish in a dish big enough for it to sit.
- Pour the sauce unto the fish.
- Place cilantro and celery on top of the fish.
- Eat with steamed rice.
Tips and Tricks to cook Asian Sea Bass
Prepare a pan of oil over a medium-high heat. Add the sea bass and season it lightly with salt and pepper. Slice the spring onions, chilli, ginger and coriander. Then, place them in the cavity of the fish. Pour in the sauce and cover. Simmer for eight minutes. Remove from the oven and serve with lime slices and boiled rice. You can also substitute the cornstarch for cornflour in the US.
To make the sauce, whisk together the ingredients for the fish sauce and the lime juice. Then, whisk in the other ingredients, including the agave and rice vinegar. Add the spinach and cook for another minute. Then, remove the fish from the freezer and serve with the sauce. It is best if the fish is cooked through before the sauce is served. The sauce should be slightly thick. This dish is great for parties!
For the mango salsa, dice the mango and add it to the red onion and pepper. Then, stir in the lime juice and coriander. Finally, brush the marinade over the sea bass, and cook it on a non-stick pan until golden brown. If you’re feeling adventurous, you can add some avocado, cilantro, and sliced cucumbers. If you’re a multitasker, you can make the sauce while the fish cooks.
To make the sauce, you need to prepare the fish. The lime juice and ginger should be mixed well. If you want, you can make the lime sauce a day in advance. Then, prepare the fish. If you want to prepare this dish at home, you can do so if you’re a good multitasker. Just make sure that you defrost the fish and pat it dry. It’s impossible to sear a fish if it’s still frozen.
To prepare the sauce, the fish should be gutted and scaled. Then, it should be seasoned with a combination of lime juice, rice vinegar and agave. To prepare the sauce, you can either use an ordinary sauce or add some of your favorite ingredients. Once the fish is fully defrosted, you can start cooking the sauce. You can serve it with lemongrass, chilies, and vegetables.
The sauce should be somewhere between a soup and a sauce. The sauce should be slightly hot in texture. In Thailand, the fish is cooked with a hot, spicy lime paste. The sauce should be in the middle of the two. You can serve this sauce with a spoon. It is a delicious, healthy meal that will please your entire family. You can also serve it with a mango salsa, or as a side dish.
The sauce should be between a soup and a sauce. It should be slightly spicy. The Asian version of this recipe has a light lime-flavored broth that is similar to a tomato-based broth. The fish should be cooked thoroughly before serving. After preparing the sauce, you can prepare the fish. Once the fish is cooked, it should be served with the sauce. This dish can be served at any time of the day.