ปลาเนื้อสีอ่อน

Origin

Steamed light-fleshed fish is a traditional dish among southern Thai fishing communities, especially in Phang Nga and Phuket provinces. This fish species is typically caught from deep waters and steamed to preserve its freshness and natural aroma. The cooking method reflects the simple yet exquisite lifestyle of coastal people.

Appearance and Flavor

The fish flesh is pale pinkish-white, tender and delicate without stickiness. It carries a subtle fragrance from fish sauce and galangal, with a naturally sweet taste from the fish itself, perfectly balanced by the saltiness of fish sauce and a hint of sourness from lime. Delicious even without extra seasoning.

Ingredients

Fresh light-fleshed fish, fish sauce, sliced galangal, chopped lemongrass, kaffir lime leaves, lime, small bird’s eye chilies

Serving Method

Serve with seafood dipping sauce or chili-fish sauce. Use a knife and fork to remove the flesh from the bones, dip into the sauce, and enjoy with steaming hot rice—or simply savor it on its own for pure pleasure.

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