ปลาเนื้อมะนาว

Origin

This dish originates from southern Thailand, particularly in Chumphon and Surat Thani provinces—key fishing regions. Fresh, firm-fleshed fish such as tuna or freshwater fish are prepared using traditional methods involving lime and spices to preserve freshness and enhance sour-spicy flavors. This technique helps reduce fishy odors and refreshes the fish’s taste.

Characteristics and Flavor

Spicy lime fish features bright, clean white fish fillets cut into bite-sized pieces, tossed with lime juice, ground black pepper, minced garlic, and sliced kaffir lime leaves. The flavor stands out with tangy acidity from lime, heat from pepper, blended with aromatic notes of garlic and kaffir lime. The taste is robust yet not heavy, refreshing in every bite.

Ingredients

Firm-textured fish (such as tuna or freshwater fish), lime juice, ground black pepper, minced garlic, sliced kaffir lime leaves, fish sauce, a small amount of granulated sugar

How to Eat

Serve with steaming hot rice or sticky rice. Add fresh vegetables like long beans or parsley for extra crunch and fragrance.

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