Pla Neung Ma Now (Steamed White Fish in Plum Sauce)

Serves: 8

Your rating: None (4 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 375° F.

Place water and fish in a large baking pan, then sprinkle salt on top of the fish. Cover with parchment paper and let steam in the oven until cooked, about 10 minutes.

While the fish is steaming, make the sauce. If using a mortar and pestle, pound garlic, peppers, cilantro root or stem and 1 teaspoon salt until smooth. Add sugar, fish sauce and lime juice and stir until sugar dissolves. If using a food processor or blender, blend garlic, peppers, cilantro 
root or stem, sugar, fish sauce and lime juice about 30 seconds until smooth.

When the fish is cooked, place on a serving dish with all the steaming water, pour sauce over the fish, then garnish with lime slices and cilantro leaves.

Each serving: 170 cal, 2g fat (0g sat), 85mg chol, 770mg sodium, 6g carb, 0g fiber, 31g protein

Recipe by Pranee Halvorsen, PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: limes, seafood, white fish

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