Pla Neung Ma Now (Steamed White Fish in Plum Sauce) | PCC Natural Markets

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

A spicy and fragrant Thai steamed fish dish.



Preheat oven to 375° F.

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

While 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 for about 30 seconds until smooth.

When the fish is cooked, place on a serving dish with the steaming liquid. 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

More about: limes, seafood, white fish


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