Plakapong Nueng Manao – Steamed Whole Snapper Dressed with Lemon Juice Sauce
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)
1/4 cup mint
1/4 cup stock
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 stomach.
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.
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. 🙂