Limeade Nam Manao Recipes

LIMEADE/ NAM MANAO

Steps:

• With your hands or a reamer, squeeze the juice from limes to make 1 cup of lime juice. Set juice and lime rings aside.
• Pour water into a 2-quart microwavable glass measuring cup. Microwave, uncovered for 6 to 8 minutes on High until almost boiling. Little bubbles will form on the water surface.
• Add sugar and salt and stir until dissolved. Add lime rinds and let the mixture stand for 10 minutes until cool.
• Squeeze the remaining juice from the rinds into the limeade through a sieve into a pitcher. Add reserved lime juice and stir well. Refrigerate until ready to serve.
• To serve, fill a tall glass with ice and add limeade. Garnish with a slice of lime and a sprig of mint.

STEAMED FISH WITH LIME AND GARLIC RECIPE (ปลากะพงนึ่งมะนาว)

Steps:

• Make sure your fish is scaled and gutted, and then score the fish with 3 diagonal incisions on each side of the fish. Cut off the top halves of the lemongrass, bruise, and stuff the lemongrass into the cavity of the fish. Steam the fish over high boiling water for about 10 - 15 minutes depending on the size of your fish.
• In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour the mixture into a bowl and set aside.
• Mince the garlic, chilies, and cilantro, and mix into the chicken stock soup, along with fish sauce and lime juice. Stir gently and then taste test. Make sure it's sour, and balanced with a hint of sweetness.
• When the fish is fully steamed, transfer it to a serving platter (with edges to keep in the soup), garnish with a bed of Chinese celery, and place the fish on the platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish.
• Make sure you eat with steamed rice!