Thai-Style Steamed Fish with Lime Sauce
This Thai-style steamed fish with lime sauce steams a whole fish until just tender, then pours a garlicky, spicy lime sauce over the top while it’s still hot, known in Thailand as pla neung manao, ready in 30 minutes. This is citrus doing the opposite of subtle: sharp, punchy lime cutting straight through garlic and chili until the whole fish practically vibrates with flavor. Cool your mouth down afterward with our watermelon lemon slush.
Quick answer: A whole fish steamed until tender, then topped with a punchy garlic, chili, and lime sauce known in Thailand as pla neung manao. Sharp, spicy, and citrus-forward, ready in 30 minutes.
Instructions
Score the fish a few times on each side and place on a heatproof plate that fits in a steamer.
Steam the fish over boiling water for 12-15 minutes, until just cooked through and flaky.
Meanwhile, whisk together the minced garlic, sliced chilies, lime juice, fish sauce, and sugar until the sugar dissolves.
Once the fish is done, carefully pour off any excess liquid from the plate, then pour the garlic-chili-lime sauce evenly over the hot fish.
Garnish with fresh cilantro and lime slices. Serve immediately with steamed rice.
Questions people actually ask
Lime is traditional and gives the classic flavor, but fresh lemon juice works as a substitute if that's what you have on hand.
As written it has a real kick from the bird's eye chilies. Start with 1-2 chilies and add more to taste if you're not used to Thai-level heat.
Steaming keeps the fish moister, but you can bake it wrapped in foil at 400°F (200°C) for about 15-18 minutes if you don't have a steamer setup.
A whole white fish like sea bass or tilapia is traditional, but firm fillets like cod or snapper work well too, just reduce the steaming time slightly.
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