Bplah Moung Ma Naw
Serves 2 Cooks in 30 minutes Difficulty EASY
I was recently asked if I could teach this dish at my cooking class here in Khao Lak. It’s a delicious Thai fish dish, so good I thought I would also include the recipe here on my Thai cooking blog.
Bplah means fish in Thai. For Bplah Moung Ma Naw you can use any whole white fish, around 700-800g would be ideal for two people or four people if you are cooking more Thai dishes. Here in Thailand we would probably use Snapper.
The ingredients are pretty simple and you should be able to source everything from a decent supermarket. So it’s easy to create this delicious Thai fish dish wherever you are.
- Fresh fish (700-800g)
- 4 tbsp fish sauce
- 4 tbsp lime juice
- 1 tbsp palm sugar
- 4 coriander roots
- 1 good handful coriander leaves
- 1 tsp fish stock
- 7 – 10 chilli
- 10 cloves garlic
- 2 Chinese cabbage leaves
- 1 long coriander leaf
- 2-3 limes
- Mix the fish sauce, lime juice, coriander root, chilli, palm sugar, stock and garlic in a blender.
- Stuff the fish with half the mixture and steam for 15-20 minutes.
- When the fish is cooked place it on a plate and top with the remaining mixture, coriander leaves and long coriander roughly torn.
Serve as it is on the plate with lime wedges or slices and bowls of Jasmin rice.
Hope you enjoy my Bplah Moung Ma Naw by Apple 🍎 Riverside Thai Cooking in Khao Lak.