Pla Nueng Manao

By: Deborah Dean

Ingredients

1 whole white fish (such as snapper, barramundi or tilapia), about 600g, cleaned and scaled
3 slices fresh ginger, julienned
4 cloves garlic, minced
3-4 Thai bird’s eye chilies, sliced (adjust to taste)
3 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon brown sugar
2 stalks lemongrass, bruised and cut into 2-inch pieces
3-4 kaffir lime leaves, torn (optional)
1 small bunch fresh coriander chopped
4 spring onions - tops removed and thinly sliced
1/2 small shallot thinly sliced
1 tablespoon vegetable oil
Lime wedges to serve

Rinse and pat dry the fish. Make 2-3 diagonal slashes on both sides to allow flavours to penetrate.
Fill a large pot or wok with 2 inches of water and bring to a boil. Place a steaming rack or heatproof plate inside.
Place lemongrass and kaffir lime leaves inside the fish cavity. Cut the green tops off the spring onions and use the bottoms to lay across the steaming plate. Lay the fish on top of the spring onions. Scatter half the ginger slices over the fish.
In a bowl, mix fish sauce, lime juice, soy sauce, sugar, garlic, half the chilies, and oil until sugar dissolves. Pour the sauce evenly over the fish.
Cover and steam for 10-12 minutes or until the fish is opaque and flakes easily.
Remove the fish and transfer to a serving dish. Sprinkle with remaining ginger, chopped coriander, chilli and sliced spring onions. Serve with lime wedges