Serves 2-3 people
1 red snapper (small to medium size)
1 stalk lemongrass (chopped)
500 ml water (for steaming)
garnish:

1 pc red spur chili (chopped)
5-6 pcs coriander leaves
1 pc lime (chopped)
sauce:

5 tbsp lime juice
3 tbsp fish sauce
2 tsp sugar
2 tbsp garlic (coarsely chopped)
2 tbsp chili (coarsely chopped)
4 slices galangal

Recipe Courtesy of
Bell Pimtip

Fish in Hot and Sour Sauce (Plah Neung Manao)

Fast, fresh and super easy. This Thai hot and sour fish recipe features the beautiful red snapper as the star of the dish, doused in mouth-watering hot and sour sauce that will sure impress your guests and family.

Difficulty: Easy

Preparation: 10 min
Cook: 15 min
Clean up: 15 min

Steps: 2 steps
14 Ingredients

Difficulty: Easy
Steps: 2 steps
14 Ingredients

Preparation: 10 min
Cook: 15 min
Clean up: 15 min

Instructions

Prepare and steam the fish
- Prepare your steamer by boiling 500 ml water (or enough water for your steamer).
- Score the fish by using and knife to cut three diagonal slits across the fish (about 1cm deep).
- Tuck the chopped lemongrass into the slits.
- Transfer the fish on to a plate and place more lemongrass to season.
- Place your fish into your steamer and steam for 10 - 15 minutes, or until your fish is cooked.
- Once it is cooked, pour and remove the excess liquid from the fish and transfer fish onto a serving bowl.

Make hot and sour sauce
- In a mixing bowl, combine garlic, chilies, galangal, lime juice, fish sauce and sugar and mix well.
- Set it aside.

Plate and Serve!

Pour hot and sour sauce over the fish and garnish with lime, coriander leaves and red spur chilies before serving.

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Name: Fish in Hot and Sour Sauce (Plah Neung Manao)
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D0H25M0S
Yield: Serves 2-3 people
Cuisine: Asian
Ingredients: 1 red snapper (small to medium size); 1 stalk lemongrass (chopped); 500 ml water (for steaming); garnish: 1 pc red spur chili (chopped); 5-6 pcs coriander leaves; 1 pc lime (chopped); sauce: 5 tbsp lime juice; 3 tbsp fish sauce; 2 tsp sugar; 2 tbsp garlic (coarsely chopped); 2 tbsp chili (coarsely chopped); 4 slices galangal