Pla Neung Manao

Ingredients

• 1 1/2 lb snapper fillets, skin on
• 2 stalks lemongrass, cut into long pieces and bruised
• 6 cloves garlic, minced
• 4 Thai chilies, finely chopped
• 1/4 cup lime juice
• 3 tbsp fish sauce
• 1 tbsp sugar
• 1/4 cup hot chicken stock
• 1 lime, thinly sliced
• 1/2 cup cilantro leaves

Method

1. Stir the garlic, chilies, lime juice, fish sauce, sugar and hot stock together until the sugar dissolves.
2. Set up a steamer over boiling water. Lay the lemongrass on a heatproof plate that fits inside and place the fish on top.
3. Steam the fish until it flakes easily and reads 145°F in the thickest part, 8 to 10 minutes.
4. Lift out the plate, pour the sauce over the fish and lay the lime slices on top.
5. Scatter with cilantro and serve right away with jasmine rice.

Notes