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

Steamed without added oil, fresh sea bass delivers high-quality lean protein paired with a lively citrus and garlic kick.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 720 g (25 oz) raw sea bass fillets · 893 kcal in the whole recipe
• 80 g (approx. 1/3 cup) dry jasmine rice · 288 kcal in the whole recipe
• 24 g (approx. 6 cloves) garlic, finely chopped · 36 kcal in the whole recipe
• 10 g (approx. 3 small) Thai red hot peppers, chopped · 3 kcal in the whole recipe
• 60 g (4 tbsp) fresh lime juice · 15 kcal in the whole recipe
• 36 g (2 tbsp) fish sauce · 13 kcal in the whole recipe
• 6 g (1.5 tsp) sugar · 23 kcal in the whole recipe
• 60 g (1/4 cup) chicken broth · 4 kcal in the whole recipe
• 15 g fresh cilantro, finely chopped · 4 kcal in the whole recipe
• 2 stalks lemongrass and 4 kaffir lime leaves (for steaming bed)

Method

1. Rinse the dry jasmine rice and cook in a pot with measured water over low heat for 15 minutes, then leave covered to steam.

   

2. In a small bowl, whisk the chicken broth, fish sauce, fresh lime juice, and sugar until dissolved, then stir in the chopped garlic and hot pepper.

   

3. Arrange lemongrass and kaffir lime leaves at the bottom of a heatproof steaming dish and place the sea bass fillets on top.

   

4. Place the dish in a steamer over boiling water, cover, and steam for 8 to 10 minutes until the sea bass is tender and flakes easily.

   

5. Pour the warm garlic-lime sauce over the cooked fish, garnish with fresh cilantro, and serve alongside measured portions of jasmine rice.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.