Steamed Lemon Fish

Ingredients

In this Swiss adaptation of Pla neung manao, we have made a few modifications to suit the local cuisine. Instead of using traditional Thai ingredients like fish sauce and chili peppers, we have replaced them with Swiss alternatives. The dish still maintains its essence with the use of lemon, herbs, and steamed fish, but the flavors have been adjusted to cater to Swiss taste preferences. We alse have the original recipe for Pla neung manao, so you can check it out.

• 4 fillets of white fish (such as perch or trout) (approx. 500g / 1.1 lb) 4 fillets of white fish (such as perch or trout) (approx. 500g / 1.1 lb)
• 2 lemons, sliced 2 lemons, sliced
• 4 sprigs of fresh parsley 4 sprigs of fresh parsley
• 4 sprigs of fresh dill 4 sprigs of fresh dill
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 200 kcal / 836 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 25g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the fish fillets with salt and pepper on both sides.
3. 3.
   Place each fillet on a piece of parchment paper.
4. 4.
   Top each fillet with a few slices of lemon, a sprig of parsley, and a sprig of dill.
5. 5.
   Drizzle each fillet with olive oil.
6. 6.
   Fold the parchment paper over the fish and seal the edges to create a packet.
7. 7.
   Place the packets on a baking sheet and bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
8. 8.
   Serve the steamed fish hot, garnished with additional lemon slices and fresh herbs.

Treat your ingredients with care...

• Fish — Choose fresh and sustainable white fish fillets for the best flavor and texture. Ensure the fillets are evenly sized for even cooking.

Tips & Tricks

• To enhance the flavor, marinate the fish fillets in lemon juice and herbs for 30 minutes before steaming.
• Experiment with different herbs like thyme or basil for a unique twist.
• Serve the fish with a side of steamed vegetables or a fresh salad for a complete meal.
• For a touch of indulgence, drizzle a little melted butter over the fish before serving.
• If you prefer a spicier version, add a pinch of crushed red pepper flakes to the fish before steaming.

Serving advice

Serve the Zesty Swiss Steamed Fish as a main course with a side of steamed vegetables or a fresh salad. Garnish with additional lemon slices and fresh herbs for an extra burst of flavor.

Presentation advice

To present the dish beautifully, carefully unwrap the parchment paper packets at the table, allowing the aromatic steam to escape and reveal the perfectly steamed fish. Serve on individual plates, ensuring the vibrant colors of the fish and herbs are visible.