Description
This Thai Lime-Garlic Steamed Fish recipe offers a delicate balance of fresh and zesty flavors with whole white fish gently steamed to perfection. Infused with aromatic lemongrass, ginger, and a lively sauce made from lime juice, garlic, Thai chilies, fish sauce, and palm sugar, it delivers a healthy, vibrant main course accompanied by fresh cilantro and lime wedges.
Ingredients
Scale
Fish and Aromatics
- 1 whole white fish (such as snapper or sea bass), about 1.5 pounds, cleaned and scaled
- 2 stalks lemongrass, bruised and cut into large pieces
- 4 slices fresh ginger
Sauce
- 4 cloves garlic, minced
- 2 Thai bird’s eye chilies, finely chopped (adjust to taste)
- 3 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar (or light brown sugar)
- ¼ cup chicken stock or water
Garnish
- Fresh cilantro leaves
- Lime wedges
Instructions
- Prepare the Fish: Rinse the whole fish under cold water and pat it dry thoroughly with paper towels. Make three diagonal slashes on each side of the fish to allow even cooking and better flavor absorption. Place the bruised lemongrass stalks and ginger slices inside the fish cavity to infuse aroma.
- Make the Sauce: In a small bowl, combine minced garlic, finely chopped Thai bird’s eye chilies, fresh lime juice, fish sauce, palm sugar, and chicken stock. Stir well until the sugar completely dissolves, creating a tangy, spicy, and slightly sweet sauce.
- Set Up the Steamer: Line your steamer basket with parchment paper or a banana leaf to prevent sticking. Place the prepared fish on top.
- Add Sauce and Steam: Pour half of the prepared sauce evenly over the fish. Place the steamer over high heat and steam the fish for 12 to 15 minutes, or until the fish is thoroughly cooked and flakes easily when tested with a fork.
- Serve: Carefully transfer the steamed fish onto a serving platter. Pour the remaining sauce over the fish. Garnish with fresh cilantro leaves and lime wedges. Serve immediately while hot.
Notes
- Use the freshest whole fish available for optimal flavor and texture.
- You can substitute whole fish with fillets, but reduce steaming time to 6–8 minutes to avoid overcooking.
- Adjust the number of Thai bird’s eye chilies according to your preferred spice level.
