Steamed fish with lime, garlic, and chilies or Pla Nueng Ma-Nao

Saw this picture, then the recipe, so this is a must-eat for hot days like this in Brussels.

1.5 lbs skinless fish fillets* (I use swai here. Orange roughy, mahi mahi, or halibut work well also.)
2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon chicken bouillon granules**
Juice of one large, juicy lime
3 large garlic cloves, peeled
5-6 bird’s eye chilies, more or less depending on your heat tolerance
a handful of fresh cilantro leaves

Place the fish fillets in a heatproof dish in a single layer.
Chop the garlic and chilies finely. It’s important to chop them as opposed to pulverize them; otherwise the flavor and smell will be too overwhelming.
Sprinkle the garlic-chili mixture over the entire surface of the fish fillets.
Mix together the remaining ingredients, except cilantro, together. Taste it to see if adjustment is needed in terms of saltiness or sourness, then pour the mixture over the fish.
Cover the dish with a piece of foil and steam in a steamer, or a macgyvered steamer, until the fish is fully cooked.
Remove the dish from the steamer, sprinkle fresh cilantro leaves over the steamed fish, and serve immediately.
(more on


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