Pla Neung Se-Ew (Steamed Fish in Soy Sauce)

This Thai steamed fish in soy sauce we use “Sea Perch fish” or “pla kapong khao“ in Thai name of this recipe is “Pla Neung Se-ew”. This Thai menu in Chinese style steamed fish is an incredibly simple and healthy dish that is a great alternative to greasier, fried dishes that tend to predominate Chinese restaurant and hotel menus.

  • 1 whole sea perch fish 
  • 3 cloves garlic, sliced into thin pieces 
  • 3 spring onion, finely sliced 3-4” long 
  • 3 Chinese celery, chopped 
  • 1 tbsp fresh ginger , peeled and finely sliced 
  • 1 red pepper, finely sliced 
  • 2 Shiitake Mushroom, boiled and pretty sliced 
  • 1 tbsp sesame oil 
  • 3 tbsp soy sauce 
  • 1 tbsp sugar 
  • ½ cup vegetable stock 
  • 1 stalk galangal, peeled and sliced 
  • 1 stalk lemon grass, cut into 2” long 
  • 2-3 Kaffir Lime Leaf 
  1. Clean and score the fish at an angle all the way to the bones on both sides.
  2. In a heat plate, arrange the sliced garlic, galangal, lemon grass and kaffir lime leaf at the bottom of the plate and put cleaned fish over the garlic. 
  3. Heat water in a steamer until boiling. Then put the prepared fish in the steamer and leave it for 10-15 minutes , not too over. 
  4. Remove the steamed fish from the streamer and drain. 
  5. In serving plate, arrange the slice garlic on serving plate and steamed fish and then add the onion spring, chinese celery, ginger and red pepper sliced over the fish, then set aside. 
  6. In a pot, add chicken stock, soy sauce, and sugar together. Stir until mixed well and add sesame oil, and pour over the fish. 
  7. And Serve immediately with hot streamed rice. 
Note: Another secret to restaurant quality steamed fish is to steam on medium heat. You want to delicately steam the fish. A high rolling harsh boil will tear apart the delicate flesh of the fish and finished dish will not look as pretty.