Pla Kapong Neung Manao

Pla Kapong Neung Manao is a vibrant Thai steamed fish dish that features the freshness of fish paired with a zesty lime sauce. This low-carb delight is perfect for a healthy supper, bringing together aromatic herbs and a kick of heat.

Ingredients

• White fish fillets (e.g., tilapia or sea bass) - 300 grams
• Garlic - 3 cloves, minced
• Fresh ginger - 1 tablespoon, grated
• Lime juice - 3 tablespoons
• Fish sauce - 2 tablespoons
• Fresh cilantro - 2 tablespoons, chopped
• Bird's eye chili - 1, finely sliced
• Water - 500 ml
• Salt - to taste
• Black pepper - to taste

Steps

1. Prepare the fish fillets by rinsing them under cold water and patting them dry with paper towels. Season both sides with salt and black pepper.
2. In a small bowl, combine the minced garlic, grated ginger, lime juice, fish sauce, and sliced bird's eye chili to create the marinade.
3. Place the fish fillets in a heatproof dish that fits inside your steamer. Pour the marinade evenly over the fish, ensuring it is well coated.
4. Fill a pot with 500 ml of water and bring it to a simmer over medium heat. Once simmering, place the dish with the fish into the pot, ensuring the water does not touch the fish.
5. Cover the pot and steam the fish for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Once cooked, carefully remove the dish from the pot. Garnish with chopped cilantro before serving.

Nutrition

• Calories: 250
• Protein: 40 g
• Carbs: 5 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in omega-3 fatty acids from fish, promoting heart health.

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