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Pla Neung (Spicy steamed baby fish)

Method

  • Pound the coriander and chillies with the garlic and salt using a mortar and pestle.
  • Then add the sugar, fish sauce and lime juice, and continue pounding until well combined. (You can blend in a processor, if you like.) Taste for balance.
  • Place the fish on a plate that can fit into a steamer. Then smear the paste on top and steam for about 8 mins, checking if ready by making a small cut just behind the head. When almost ready, scatter coriander and spring onions on top and cook for another 30 secs.
  • Serve with cooking juices poured over and steamed rice on the side.

Ingredients

  • 1 coriander root, cleaned & finely chopped
  • 6 small green chillies, finely chopped 
  • 4 garlic cloves, sliced
  • 1 tspn sea salt flakes
  • 1 tbsp caster sugar
  • 2 tbsp Asian fish sauce
  • 3 tbsp fresh lime juice
  • 1 whole baby fish
  • a small handful of fresh coriander leaves
  • a small handful of shredded spring (green) onions

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm