Pla Nung Horapa – a delicious recipe with red snapper, galangal root, lemongrass, red chili peppers, red onion, fish sauce. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Chop coarsely--the Galanga, lemon grass, onions, chilies and soy beans in a blender or food processor (add a tbsp of water if necessary).
2
Wash, clean and pat dry the fish well.
3
Cut 3 to 4 deep slits crosswise on both sides and cover with the spice mixture pushing the mixture into the slits.
4
Place the dressed fish in a platter deep enough to accommodate extra liquid when the fish is cooked.
5
Place the platter in the steamer.
6
Sprinkle basils and Kaffir lime leaves.
7
Place 2 pieces of paper towels over the top but not on the fish to catch any excess moisture while steaming.
8
Cover and steam over high heat for 20 minutes or until fish is fully cooked.
9
Serve immediately with cooked rice.
57
kcal
Calories
11
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 pounds red snapper fillets, 1 teaspoon galangal root chopped, 1/2 tablespoon lemongrass, 6 each red chili peppers, and more.
Yes, Pla Nung Horapa falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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