Entree: Thailand – Coastal Thai Seafood – ปลากะพงนึ่งมะนาว ➤ Pla kapong neung manao (Whole sea bass steamed and dressed with a spicy lime-garlic-chili sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 whole sea bass, gutted and scaled, approx. 1 lb (450 g) each
- 2 tbsp (30 ml) soy sauce for seasoning the fish
- 2 in (5 cm) piece ginger, sliced into thin strips
- 3 scallions (green onions), cut into 2 in (5 cm) lengths
- 1/4 cup (60 ml) water for steaming
- 6 cloves garlic, finely minced
- 6 Thai bird chilies, finely chopped (adjust to taste)
- 1/3 cup (80 ml) fresh lime juice (about 4–6 limes)
- 3 tbsp (45 ml) fish sauce
- 1 tbsp (15 ml) palm sugar or brown sugar
- 2 tbsp (30 ml) chopped fresh cilantro leaves and tender stems
- 2 tbsp (30 ml) chopped fresh Thai basil or additional cilantro (optional)
- 3 tbsp (45 ml) neutral oil (vegetable or canola) for hot oil finish
- Lime wedges for serving

Instructions

1. Prepare fish for steaming: rinse sea bass and pat dry. Make 3 diagonal slashes in the flesh each side. Lightly brush both sides and cavity with soy sauce and stuff cavities with ginger strips and half the scallions.
2. Steam the fish: bring a wok or large pot with a steamer rack to a boil with 1/4 cup (60 ml) water. Place fish on a heatproof plate and steam over high heat for 8–10 minutes for 1 lb (450 g) fish; increase by 3–4 minutes for larger fish. Fish is done when flesh flakes easily and is opaque.
3. Make the lime-garlic sauce: while fish steams, combine minced garlic, chopped chilies, lime juice, fish sauce, and palm sugar in a bowl. Stir until sugar dissolves, then add chopped cilantro and remaining scallions.
4. Finish: when fish is cooked, transfer plate to serving platter. Heat the neutral oil in a small pan until very hot but not smoking (about 2–3 minutes). Pour the hot oil carefully over the fish to release the aromatics; the oil will sizzle and slightly wilt the herbs.
5. Dress and serve: spoon the lime-garlic sauce over the steamed fish, garnish with extra cilantro and lime wedges, and serve immediately with jasmine rice.