Guest Post: Paleo Foodie Kitchen’s PlaNeung Manao

Wednesdays used to be our Guest Blogger Series day; but, there’s just so many new and wonderful Paleo and real-food bloggers out there that we’ve expanded our series. We hope you enjoy the new view points and unique content; if so, we encourage you to show these guest bloggers your support by visiting their blog and social media links at the end of this post!

This week we’re visited by Jenny of Paleo Foodie Kitchen. She writes a drool-worthy blog, complete with innovative recipes and gorgeous presentation. Our recipe for today is a recreation of a Thai classic, PlaNeung Manao. Enjoy!


Whenever I prepare the weekly menu for our family of two, I make it a point to incorporate fish or seafood two to three times a week to balance our sources of protein, as well as to provide variety and encourage appreciate for different types of flavors and cuisines. This week I saw a nice filet of wild mahi mahi and I though about recreating a classic Thai dish called PlaNeung Manao or simply ‘steamed fish with a garlic lime sauce’.

The original version of this dish makes use of a whole fish, such as sea bass, red snapper or tilapia, but for the sake of simplicity, a good firm filet works just as well and dealing with fish bones will be eliminated!

To make this more kid friendly, the chilies can be reduced or omitted entirely without sacrificing the flavor of the dish. I like to bake it with a little bit of ginger and some fresh oyster mushrooms to add some flavor to the fish while it cooks. I also prefer to fry the garlic instead of serving it raw to impart a lighter flavor and crunchier texture.

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Baked Fish in Lime Garlic Sauce


– 1 lb. wild mahi mahi filet

– 4 pieces sliced fresh ginger

– 2 oz. fresh oyster mushrooms

– 6 cloves of garlic, minced

– 3 tbsp. lime juice

– 2 to 3 pieces of Thai chilies, chopped (optional)

– 1/4 cup of bone broth

– 1 tbsp. fish sauce

– Bunch of cilantro, chopped

– 1 lb. baby bok choy

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1. Preheat the oven to 375 degrees, F. Place the mahi mahi filet on a baking dish, top with ginger slices and oyster mushrooms. Bake for 25 to 30 minutes, until the fish turns opaque all the way through and can be flaked easily with a fork.

2. While waiting for the fish to cook, boil some water and blanch the baby bok choy. Cook one bunch at a time for 30 seconds each, then immediately place in a bowl of ice water to stop the cooking process. This will ensure that the bok choy stays crips and bright green.

3. After the bok choy is cooked, prepare the Lime Garlic Sauce by combining lime juice, bone broth, chilies, fish sauce and cilantro in a small bowl. Set aside.

4. Fry minced garlic in coconut oil until golden brown and crunchy, and drain on a paper towel.

5. Once the fish is cooked, take it out of the oven and pour the Lime Garlic Sauce on top, sprinkle with the crunchy garlic pieces.

6. Serve with the baby bok choy.

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PaleoFoodieKitchen,PlaNeung Manao-by-PaleoParents-4My name is Jenny and I live in Southern California with my semi-Paleo husband D, and our grain-free cat Mochi. I embraced the Paleo lifestyle when I read a book about the numerous health benefits of eating real while foods. A few weeks after making this transition I experienced positive effects such as increased energy, better sleep, and the lack of bloat and heartburn that I had previously dealt with.

I started the Paleo Food Kitchen to share my recipes with family and friends, and also utilize the site as a way to keep myself on track and to connect with fellow Paleo friends who have provided daily doses of inspiration and motivation as I make this journey towards a Paleo lifestyle.

When I am not in the kitchen whipping up a feast, I enjoy traveling, Broadway musicals, and swinging kettlebells.

Subscribe to my blog at, to receive email notifications whenever a new recipe is posted.

You can also follow all my food posts on Instagram @paleo_foodie.

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