Thai Steamed Sea Bass with Lime and Chili
Thai Steamed Sea Bass with Lime and Chili, known as 'Pla Kapong Neung Manao', is a classic Thai dish featuring a whole sea bass steamed with a vibrant, aromatic broth. Its signature ingredients include fresh lime juice, fish sauce, garlic, chili, and often fresh cilantro and lemongrass. It originates from Thailand and is celebrated for its balance of sour, salty, spicy, and savory flavors.
🍽️ Nutrition at a glance
This dish is high in protein and relatively low in carbohydrates and fat, making it a lean and nutritious meal. A typical serving provides a good amount of omega-3 fatty acids, selenium, and B vitamins, with a rough calorie estimate of 250-350 kcal per serving.
Nutrition breakdown
| Calories | 185 kcal |
| Protein | 28 g |
| Carbs | 4 g |
| Fat | 7 g |
| Fiber | 0.5 g |
| Sugar | 2 g |
| Sodium | 650 mg |
| Vitamin C | 25 mg |
| Vitamin B12 | 2.5 mcg |
| Selenium | 40 mcg |
| Phosphorus | 220 mg |
| Potassium | 380 mg |
| Omega-3 (EPA+DHA) | 0.6 g |
| Niacin (B3) | 5 mg |
| Magnesium | 35 mg |
Per 1 fillet (approx. 150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the dish embodies the Thai culinary philosophy of balancing contrasting flavors. Nutritionally, the steaming method preserves the fish's delicate nutrients better than frying, and the lime juice can aid in the absorption of iron from other ingredients.
