Pla Naeng Ma Naw
(Steamed Whole Boneless Apahap Fish)
(Chef J Gamboa of AzuThai for The Maya Kitchen)

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Chef J Gamboa at work on the steamed fish dish at The Maya Kitchen

Chef J Gamboa at work on the steamed fish dish at The Maya Kitchen

YESTERDAY (May 25, 2013), I shared with you the recipe of Goong Pad Prik Kratiem (Thai Chili Garlic Prawns) from the special Thai cooking class conducted by celebrity guest chef J Gamboa and AzuThai chef Malichat at The Maya Kitchen Culinary Center yesterday morning. I also promised to share the recipe of Pla Naeng Ma Naw (Steamed Whole Boneless Apahap Fish with Lime, Fish Sauce, Garlic, Coriander and Chili), and I am fulfilling that promise today (May 26, 2013).

So, here’s the recipe, and I hope you have fun trying it out in your kitchen soon.

1 pc. whole apahap fish (800 grams), scaled and gutted
1 pc. Kaffir lime leaf
3 slices ginger
3 slices lemongrass
1 stalk celery
3 pcs. spring onion, sliced
salt and pepper to taste
2 Tbsps. lemon juice

4 Tbsps. lemon juice
4 Tbsps. fish sauce
1-1/2 Tbsps. palm sugar*
1-1/2 Tbsps. white sugar
4 pcs. chilies, minced
1 tsp. chopped garlic
1 Tbsp. chopped wansuy (coriander)

green lemon slices
sprigs of coriander leaves

1. Remove the spine of the apahap fish from its back.
2. Combine Kaffir lime leaf, ginger, lemongrass, celery, spring onion, salt and pepper, and lemon juice. Mix well, then put mixture inside the belly of the fish.
3. Steam fish for 10 minutes.
4. When fish is done, combine all ingredients for the sauce in a small bowl, mix well, and pour over the fish. (*If palm sugar is unavailable, it may be substituted with muscovado sugar, coco sugar or brown sugar.)
5. For garnish, place three slices of green lemon and sprigs of coriander leaves on top of the fish.

Category(s): Fish/Seafood, Recipes
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