Thai Fish with Lime and Chile

This is a Thai fish recipe called Pla Neung Manao, a fish steamed with chili and lime. I have used Sea Perch but you can use anything from Grouper to Bass. This is one of the most popular fish recipes in Thailand and offers up a very healthy dish with a fantastic blend of spicy and sour flavors.

Ingredients (4 servings)

• 6 large garlic cloves, roughly chopped
• 2 tablespoons chopped cilantro stems plus cilantro leaves for garnish
• 1 tablespoon chopped green Thai chiles (Prik Kee Noo)
• 2 tablespoons (or more) fresh lime juice
• 2 tablespoons Thai fish sauce (nam pla)
• 1 tablespoon raw sugar
• Pinch of freshly ground white or black pepper
• 1 whole head-on fish (2 pounds), cleaned, scored to the bone on both sides in 1" intervals
• 2 tablespoons low-salt chicken broth
• 2 limes, 1 juiced and 1cut into thin rounds for garnish

Special equipment: A large bamboo steamer

Preparation

·         In a clay mortar, lightly pound  1 garlic clove, cilantro stems, and chiles with a wooden pestle until a coarse paste forms.

·         Add 2 tablespoons lime juice, fish sauce, sugar, and pepper; mix with a spoon to combine. (Alternatively, pulse in a mini-processor until a loose paste forms.) Set sauce aside.

·         Place fish on a plate that will fit inside the steamer with some wiggle room; pour reserved paste over.

·         In a wide pot, add water to a depth of 1". Bring to a boil. Transfer fish on plate to steamer. Set steamer over pot and pour chicken broth over fish. Cover; steam fish until cooked through, 12-15 minutes.

·         Using 2 large spatulas, transfer fish to a serving platter. Spoon juices on plate in steamer over fish.

Drizzle with lime juice, if desired. Garnish with lime slices and cilantro leaves. Serve with steamed vegetable and brown rice.