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Main course · Thai

Pla Neung Manao (Steamed Sea Bass with Garlic, Chilli and Lime)

30 min Serves 4 ~111 kcal/serving ~£9.80 (£2.45/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 1 whole sea bass, gutted and scaled
  • 5 garlic cloves
  • 3 fresh red chillies
  • 3 tbsp fish sauce
  • 2 fresh lime
  • 2 lemongrass stalks, bruised
  • 15 g fresh coriander, chopped

Nutrition (per serving)

Calories
111 kcal
Protein
15.1 g
Carbohydrate
5.5 g
of which sugars
1.6 g
Fat
2.5 g
of which saturates
0.6 g
Fibre
1.8 g
Salt
2.86 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Score the skin of the sea bass a few times on each side and lay it on a heatproof plate with the lemongrass underneath.

  2. 2

    Set the plate on a steamer rack over simmering water, cover and steam for 15 to 18 minutes until the flesh flakes easily.

  3. 3

    Meanwhile, crush the garlic and chillies and mix with the fish sauce and lime juice.

  4. 4

    Pour the garlic, chilli and lime mixture over the hot fish.

  5. 5

    Scatter with fresh coriander and serve with jasmine rice.

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