Steamed Fish with Lime, known in Thailand as Pla Neung Manao (ปลา นึ่ง มะนาว), is one of Thailand's most famous seafood dishes. This elegant recipe features a whole fresh fish gently steamed until tender and topped with a vibrant sauce made from fresh lime juice, garlic, bird's eye chilies, fish sauce, and cilantro. The result is a light, aromatic, and healthy dish that perfectly balances Thailand's signature flavors of sour, spicy, salty, and slightly sweet.
Pla Neung Manao is a favorite in Thai seafood restaurants and home kitchens alike. Unlike fried or heavily seasoned fish dishes, steaming preserves the fish's natural sweetness and delicate texture while allowing the bold lime and garlic sauce to shine. It is commonly served with steamed jasmine rice and fresh vegetables, making it a nutritious and satisfying meal.
Whether prepared with sea bass, snapper, tilapia, or grouper, this authentic Thai recipe is simple to make and full of fresh, vibrant flavors.
What Makes Thai Steamed Fish with Lime Special?
The secret to Pla Neung Manao is its bright and aromatic dressing. Fresh lime juice provides refreshing acidity, garlic adds bold flavor, bird's eye chilies contribute heat, and fish sauce delivers deep umami. Steaming keeps the fish moist and tender, allowing the citrusy sauce to soak into every bite.
Characteristics include:
- Tender steamed whole fish
- Bright garlic-lime sauce
- Fresh Thai herbs
- Spicy and tangy flavor
- Healthy, low-fat preparation
- Naturally gluten-free (with gluten-free fish sauce)
- Popular Thai restaurant dish
Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 20–25 minutes
- Total Time: 45 minutes
- Servings: 4
Ingredients
For the Fish
- 1 whole sea bass, snapper, tilapia, or grouper (about 1–1.2 kg), cleaned
- 2 stalks lemongrass, bruised
- 4 slices fresh ginger
- 4 kaffir lime leaves
- 2 spring onions, cut into large pieces
Thai Lime Sauce
- 6 cloves garlic, finely minced
- 6–8 Thai bird's eye chilies, finely chopped
- ¼ cup fresh lime juice
- 3 tablespoons fish sauce
- 1 tablespoon palm sugar
- 2 tablespoons chicken or fish stock
- 1 tablespoon finely chopped cilantro stems
Garnishes
- Fresh cilantro leaves
- Thinly sliced red chilies
- Lime slices
- Spring onion curls
Kitchen Equipment
- Large steamer or steaming pot
- Heatproof serving plate
- Sharp knife
- Mixing bowl
- Cutting board
- Measuring spoons
- Tongs
Step 1: Prepare the Fish
Rinse the fish thoroughly inside and out.
Pat dry with paper towels.
Make 3–4 shallow diagonal cuts on both sides of the fish to help it cook evenly and absorb the sauce.
Place the bruised lemongrass, ginger slices, kaffir lime leaves, and spring onions inside the cavity.
Lay the fish on a heatproof plate that fits inside your steamer.
Step 2: Prepare the Lime Sauce
In a mixing bowl, combine:
- Garlic
- Bird's eye chilies
- Lime juice
- Fish sauce
- Palm sugar
- Chicken or fish stock
- Cilantro stems
Stir until the palm sugar dissolves completely.
Taste and adjust if needed:
- Add more lime juice for extra tanginess.
- Add more fish sauce for saltiness.
- Add a little more sugar to soften the acidity.
Step 3: Steam the Fish
Bring water in the steamer to a rolling boil.
Place the fish inside the steamer.
Cover tightly.
Steam for 18–22 minutes, depending on the size of the fish.
The fish is done when:
- The flesh flakes easily with a fork.
- The internal temperature reaches 63°C (145°F).
- The eyes turn white and opaque.
Carefully remove the plate from the steamer.
Step 4: Add the Lime Sauce
While the fish is still hot, spoon the prepared lime sauce evenly over the entire fish.
Allow the hot fish to warm the sauce naturally for 2–3 minutes.
For a more intense flavor, return the fish to the steamer for 1–2 additional minutes after adding the sauce.
Step 5: Garnish
Top with:
- Fresh cilantro leaves
- Sliced red chilies
- Lime slices
- Spring onion curls
Serve immediately while hot.
Chef's Tips
- Use the freshest whole fish available.
- Avoid overcooking to keep the fish moist.
- Always use freshly squeezed lime juice for the brightest flavor.
- Add the sauce after steaming to preserve its fresh citrus aroma.
- Bird's eye chilies are very spicy; adjust the quantity to your preference.
- Serve immediately for the best taste and texture.
Delicious Variations
Classic Pla Neung Manao
- Whole sea bass
- Garlic-lime sauce
- Fresh cilantro
Sea Bass with Lime
Sea bass offers delicate, buttery flesh that pairs beautifully with the tangy sauce.
Snapper with Garlic and Lime
Red snapper provides firm, slightly sweet meat that holds together well after steaming.
Herb-Steamed Fish
Add:
- Thai basil
- Cilantro roots
- Extra lemongrass
- Galangal slices
to the steaming cavity for more fragrance.
Seafood Platter
Serve steamed fish alongside:
- Steamed shrimp
- Mussels
- Squid
- Scallops
with extra lime sauce.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Protein | 36 g |
| Carbohydrates | 5 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 720 mg |
Nutrition values are approximate and may vary depending on the type of fish and ingredients used.
Storage Tips
Refrigerator
Store leftover fish in an airtight container for up to 2 days.
Keep any extra lime sauce in a separate container.
Freezer
Freezing is not recommended, as steamed fish may lose its delicate texture after thawing.
Reheating
Steam gently for 5–7 minutes or warm in a covered pan over low heat until heated through. Avoid microwaving for extended periods to prevent the fish from drying out.
Best Side Dishes
Steamed Fish with Lime pairs perfectly with:
- Steamed Jasmine Rice
- Sticky Rice
- Stir-Fried Morning Glory
- Green Papaya Salad (Som Tam)
- Thai Cucumber Salad
- Stir-Fried Mixed Vegetables
- Thai Iced Tea
- Fresh Coconut Water
Frequently Asked Questions
What is the best fish for Pla Neung Manao?
Sea bass is the most traditional choice, but red snapper, grouper, tilapia, and pompano also work beautifully.
Can I use fish fillets instead of a whole fish?
Yes. Thick fillets can be steamed for 8–12 minutes, depending on their thickness. Reduce the cooking time accordingly.
Why is the sauce added after steaming?
Adding the lime sauce after steaming preserves the fresh citrus flavor and prevents the lime juice from becoming bitter due to prolonged heat.
Is this dish spicy?
Traditionally, yes. However, you can reduce the number of bird's eye chilies to make it milder while still maintaining its authentic Thai character.
Final Thoughts
Steamed Fish with Lime (Pla Neung Manao) is a refreshing and elegant Thai seafood dish that celebrates the natural sweetness of fresh fish with a vibrant garlic, chili, and lime sauce. Light, healthy, and bursting with authentic Thai flavors, it is perfect for weeknight dinners, family meals, or special occasions. Served with fragrant jasmine rice and fresh vegetables, this classic recipe brings the bright, bold taste of Thailand straight to your dining table.
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