Known as pla nerng manao or fish steamed with lime in Thai, this is one of my favourite Thai dishes. Perhaps it won’t surprise you that if you’ve tried this in Bangkok, you’re going to be disappointed with the Singaporean version.
Look at that nice chunky fish. Beautiful texture. The sauce is made from lime juice and garlic. The best part – heated over glowing charcoal chips. Went really well with whisky I got at Changi Airport.
© Chan Joon Yee