Thai Steamed Fish with Lime and Chili
Pla Kapong Neung Manao is a classic Thai steamed fish dish, typically made with sea bass or grouper, infused with a vibrant and aromatic broth of lime juice, fish sauce, garlic, and fresh chilies. Originating from Thailand, it's celebrated for its clean, bright flavors that highlight the freshness of the fish.
🍽️ Nutrition at a glance
This dish is high in protein from the fish and very low in carbohydrates and fat, making it a light yet nutritious meal. A typical serving provides a good source of omega-3 fatty acids, lean protein, and vitamins, with a rough calorie estimate of around 250-350 calories per serving.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 28 g |
| Carbs | 6 g |
| Fat | 5 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 850 mg |
| Potassium | 450 mg |
| Phosphorus | 280 mg |
| Vitamin B12 | 2.5 mcg |
| Selenium | 35 mcg |
| Vitamin C | 15 mg |
| Magnesium | 40 mg |
| Iron | 1.5 mg |
| Zinc | 1.0 mg |
Per 1 serving (250 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a staple in Thai cuisine that embodies the balance of sour, salty, spicy, and savory flavors, often served family-style. Nutritionally, the steaming method preserves the fish's nutrients better than frying, and the lime juice not only adds flavor but also aids in digestion.
