Steamed Fish with Lime and Chili (Pla Nung Manao)

🛒 Ingredients

• Whole Sea Bass or Snapper (cleaned) 250 g · 250 kcal
• Lime juice 30 g · 8 kcal
• Fish sauce 20 g · 10 kcal
• Garlic (minced) 10 g · 15 kcal
• Bird's Eye Chilies (sliced) 5 g · 2 kcal
• Fresh Cilantro (garnish) 5 g · 1 kcal
• Celery stalks (sliced) 15 g · 2 kcal
• Sugar 5 g · 20 kcal
• Water or chicken stock 50 g · 0 kcal

👨‍🍳 Instructions

1. Clean and scale the fish thoroughly; make 2-3 diagonal scores on each side to help it cook evenly.
2. Prepare the sauce by mixing lime juice, fish sauce, sugar, minced garlic, and sliced bird's eye chilies in a bowl.
3. Place the fish on a heatproof platter or steaming plate, laying sliced celery stalks underneath and inside its cavity.
4. Pour the water or chicken stock over the fish, then steam it in a steamer or large wok with a lid for 10-15 minutes, until the fish is cooked through and flaky.
5. Once cooked, carefully transfer the fish with its liquid to a serving platter, pour the prepared lime-chili sauce over it, and garnish with fresh cilantro and additional lime slices.