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

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

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


  • 2 tablespoons water
  • 8 thin fillets trout, sole or any white fish
  • 1 teaspoon salt, plus additional for sprinkling
  • Parchment paper
  • 10 cloves garlic, peeled
  • 5 small Thai chiles or 1 jalapeño or serrano chile
  • 1 cilantro root or stem
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 8 slices lime
  • Cilantro leaves, for garnish


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 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 fish is cooked, place on a serving dish with the steaming liquid. Pour sauce over fish, then garnish with lime slices and cilantro leaves.

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