Pla Nueng Manao Boran: Emerald Lime & Chili Steamed Barramundi with Jasmine Perfume Rice
Embark on a culinary journey to the heart of Thailand with our 'Pla Nueng Manao Boran,' a truly regal rendition of the classic steamed barramundi with lime and chili. This dish is a symphony of vibrant flavors, where the delicate, flaky barramundi is gently steamed to perfection, allowing its natural sweetness to shine. It is then bathed in an emerald-hued broth, a harmonious blend of zesty fresh lime, pungent garlic, fiery bird's eye chilies, and the exotic perfume of lemongrass, kaffir lime, and galangal. Each spoonful offers a refreshing burst of sour, spicy, and savory notes, balanced by a whisper of sweetness from palm sugar. Served alongside fragrant Jasmine Perfume Rice, infused with the subtle aroma of pandan, this dish promises an exquisite sensory experience, a testament to the refined artistry of Thai cuisine.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Barramundi fillets2 fillets (approx. 180g each, skin on or off)
- Fresh lime juice60 ml (from 3-4 limes)
- Fish sauce30 ml (premium quality)
- Palm sugar15 g, finely grated
- Bird's eye chilies5 , thinly sliced (adjust to preferred heat)
- Garlic3 large cloves, finely minced
- Cilantro roots2 , thoroughly washed and finely chopped
- Lemongrass1 stalk, white part only, thinly sliced
- Kaffir lime leaves3 leaves, very thinly sliced, central stem removed
- Galangal1 inch piece, peeled and thinly sliced
- Chicken or vegetable stock100 ml (low sodium)
- Spring onions2 stalks, green parts only, thinly sliced for garnish
- Fresh cilantro leaves0.25 cup, roughly chopped for garnish
- Jasmine rice1 cup (200g)
- Water1.25 cups (300ml)
- Pandan leaf1 small leaf, knotted
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the Jasmine Perfume Rice: Rinse the jasmine rice thoroughly until the water runs clear. Combine the rinsed rice, 1.25 cups of water, and the knotted pandan leaf in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it steam, covered, for another 10 minutes. Discard the pandan leaf and fluff the rice with a fork.
- 2Step 2
Prepare the steaming liquid: In a bowl, combine the fresh lime juice, fish sauce, and finely grated palm sugar. Stir until the palm sugar is fully dissolved. Add the thinly sliced bird's eye chilies, minced garlic, finely chopped cilantro roots, thinly sliced lemongrass, kaffir lime leaves, and galangal. Stir in the chicken or vegetable stock. Taste and adjust for your preferred balance of sweet, sour, salty, and spicy.
- 3Step 3
Steam the barramundi: Place the barramundi fillets in a heatproof dish that fits inside your steamer. Pour the prepared steaming liquid evenly over the fish. Ensure some of the aromatics are directly on the fish.
- 4Step 4
Steam the fish: Bring water to a boil in a steamer. Carefully place the dish with the fish into the steamer. Cover and steam for 8-12 minutes, or until the fish is opaque and cooked through. Cooking time will vary depending on the thickness of your fillets. Do not overcook.
- 5Step 5
Serve: Carefully remove the steamed fish from the steamer. Transfer each fillet with its fragrant liquid to individual serving plates. Garnish generously with thinly sliced spring onions and fresh cilantro leaves. Serve immediately alongside the freshly prepared Jasmine Perfume Rice.
Chef's Notebook
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Recipe Details
Cost Indicator
Standard ingredient budget. Perfect for weekend family dinners.