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Pla Nueng Manao | Spicy Thai Fish with Lime
(0)
25 min
Quick
Gurkerl Küche
Ein thailändischer Klassiker für heiße Sommertage: Zart gedämpftes Fischfilet in einer pikanten Sauce aus frischem Limettensaft, Knoblauch, Chili und Koriander. Herrlich frisch, aromatisch und im Handumdrehen servierbereit.
Preparation method
Preparation & Rice
Cook the jasmine rice in lightly salted water according to package instructions until al dente, then keep warm.
Peel and finely chop the garlic and ginger. Cut the red chili peppers into thin rings. Finely chop the cilantro along with the stems. Wash the spring onions and cut them into thin strips.
Sauce & Steaming
For the spicy lime sauce, stir the juice of 2 limes with fish sauce, cane sugar, chopped garlic, chili, and half of the cilantro in a bowl until the sugar is completely dissolved.
Chef's tip
If you do not have a steamer basket, you can simply place the plate with the fish in a wide pan with a little boiling water and close the lid tightly.
For a milder version, simply remove the seeds from the chili pepper.
Ingredients
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