Thai Food Recipe: Plakapong Nueng Manao (Snapper with Lemon Sauce)

Thai Food Recipe: ปลากะพงนึ่งมะนาว Plakapong Nueng Manao

(Steamed Whole Snapper Dressed with Lemon Juice Sauce)

ปลากะพงนึ่งมะนาว
Plakapong Nueng Manao
(Steamed Whole Snapper Dressed with Lemon Juice Sauce)


Prepare:


1 medium size snapper (scraped, cleaned)
1 group coriander
3 tbsp. lemon juice
3 tbsp. minced garlic
1 tbsp. minced red chili peppers (more or less as you prefer)
2 tbsp. fish sauce
1/2 tsp. sugar (optional)
1 turnip
1/4 cup mint
1/4 cup stock



Cooking Instructions:

1. First we will do the fish, cut the fin, open the stomach and throw away the stuffing. Now, clean it very well with water.

2. Add coriander inside the stmach.

3. Then, prepare the sauce. Mix fish sauce, lemon juice, garlic, red chili peppers, and sugar together.

4. To make the sauce smell aromatic, add minced coriander root.

5. Place the turnip leaves on a big plate. Then, put snapper over top.

6. After that, dress half of the sauce on the snapper.

7. Steam it on boiling water for 15 minutes (or use microwave on high for 6 minutes)

8. When the fish is done, dress with the other half sauce and top with mint.

Tip:
To steam the fish by the stove, you should use maximum heat and wait until the water is boiling. Then, place the fish into a double boiler. Cooking “Plakapong Nueng Manao” like this is one of the ways to get rid of the fishy smell.

Oh! Add stock later to make it juicy. :)

Joy^^

Goong Raad Prig Manao (Steamed Big Shrimp w/Lemon Sauce)

Steamed Big Shrimps Dressed with Lemon Juice Sauce,

Thai: Goong Raad Prig Manow
Steamed Big Shrimps Dressed with Lemon Juice Sauce
กุ้งราดพริกมะนาว
Goong Raad Prig Manow

Prepare:

1 cup big shrimps (cleaned, peeled, and de-veined)
1 bitter gourd
2 tbsp. minced old ginger
15 small red chili peppers
1 tbsp. minced coriander root
1 tbsp. minced red onion
20 cloves (small size) if you have big size garlic, just use about 10 (minced)
3 pickled garlic (minced)
1/2 tsp. sugar
3 tbsp. fish sauce
5 tbsp. lemon juice

Cooking Instructions:

1. Cut the bitter gourd long ways, take out the inside part and clean very well.

2. Then, slice the end and throw it away. Continue to slice, make the pices abput 1 cm. long.

3. Soft-boil the sliced bitter gourd, then leave it drain.

4. Put the shrimps nicely on the dish. Put ginger over top and steamed in boiling water for 5 minutes.

5. When you finish, dress bitter gourd around the dish.

6. Next, mix red chili peppers, red onion, garlic, pickle garlic, coriander root, sugar, fish sauce and lemon juice.

7. Put the sauce over the steamed shrimps.

You may add lettuce, slice tomato, cucumber or pickled ginger. That will make it looks appetizing. Oh! one more thing! You can use this Thai cooking instrutions with lobster too!
Enjoy your Thai food!

:)

Joy!

Pla Raad Sauce Takrai (Baked Whole Fish)

ปลาราดซอสตะไคร ้Pla Raad Sauce Takrai

(Baked Whole Fish Dressed with Lemongrass Sauce)

ปลาราดซอสตะไคร้
Pla Raad Sauce Dtakrai
(Baked Whole Fish Dressed with Lemongrass Sauce)

Prepare:

1 whole fish (meduim size of any kind)
1/2 cup sliced lemongrass
20 red chili peppers (more or less as you prefer)
5 Thai white peppers
3 coriander roots (sliced)
5 cloves garlic
1/2 tsp. salt
2 tsp. fish sauce
1 tbsp. oyster sauce
2 tsp. lemon juice
1/4 cup stock
1 tbsp. olive oil


Cooking Instructions:

1. Clean the fish. Wipe the fish with paper towels.

2. Ground coriander roots, 2 cloves garlic, Thai white pepper, and salt altogether.

3. Spread it all over the fish. Leave the fish in refrigerator for 15 minutes.

4. Bake the fish at 350F for about 15 minutes.

5. Ground red chili peppers, lemongrass and 3 cloves garlic together.

6. Heat the pan and put olive oil. When the pan is hot, add paste from number 5 then stir-fry until it smells aromatic.

7. Add stock, fish sauce, oyster sauce. Mix well.

8. Now, dress the sauce over the baked fish. Serve with jasmine rice.


After you clean the fish very well, why is the fishy smell still there? I suggest that you should spread lemon juice all over the fish.Then, the fishy smell will go away.

Anyway, don’t put too much.


Many Thai food recipes use a lot of lemongrass because of its aromatic citrus flavor and health benefits. Especially Thai food: fish recipes, grill, bake or boil, lemongrass will help with fishy smells. It also helps cut down cholesterol and uric acid in the body which is better for your health. More than that, lemongrass has antibacterial and antifungal properties!

Thai food recipes have all kinds of herb ingredients in them. I will tell you more next time!


:)

Joy!

Hed Kem Thong Pad Cha Talay (Golden Mushroom and Spicy Seafood Stir-Fry)

เห็ดเข็มทองผัดฉ่าทะเล Hed Kem Thong Pad Cha Talay

(Golden Mushroom and Seafood Spicy Stir-Fry)

เห็ดเข็มทองผัดฉ่าทะเล
Hed Kem Thong Pad Cha Talay
(Golden Mushroom and Seafood Spicy Stir-Fry)

Prepare:

2 cups golden mushroom
1 cup cut squid (cooked)
5 shrimps (peeled, de-veined and cooked)
1 / 2 cup mussel
1 / 4 cup young pepper
15 cloves garlic
2 sweet yellow peppers
5 red chili peppers
1 / 4 cup basil
1 tbsp. olive oil
1 tbsp. fish sauce
1 / 2 tsp. sugar
2 tbsp. oyster sauce

Cooking Instructions:

1. Crush garlic, yellow pepper and red peppers finely.

2. Heat the pan and put olive or vegetable oil. When the pan is ready, put mix from number 1 in the pan. Stir for 5 seconds and then put squid, shrimps, and mussel. Mix it well.

3. Add fish sauce, sugar, oyster sauce, mushrooms, young peppers and basil. Turn off the fire.

I don’t know what do you call this kind of mushroom or do you have it in your country because I can’t find the name it a dictionary. However, golden mushrooms taste the best! It’s one of my favorites and I would suggest it to all mushroom lovers. It has a long and skiny shape like needle so Thai people call it needle mushroom. If you can’t find golden mushroom to cook this Thai food, I think common white mushroom will be fine. :)

Joy!! ^^

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