Description
Thai Lime Garlic Steamed Fish is a fragrant and healthy main course featuring a whole white fish steamed to perfection and infused with zesty lime, aromatic garlic, and fresh herbs. This light dish is perfectly balanced with the tang of lime juice, the heat from Thai chilies, and the umami of fish sauce, making it an authentic Thai delight that’s easy to prepare and ideal for a wholesome meal.
Ingredients
Scale
Fish and Aromatics
- 1 whole white fish (such as tilapia or sea bass, about 1.5 pounds), cleaned and scaled
- 2 stalks lemongrass (cut into 3-inch pieces and smashed)
- A few slices of fresh ginger
- A handful of fresh cilantro leaves
- Lime slices for garnish
Sauce
- 4 cloves garlic (minced)
- 2 Thai bird’s eye chilies (finely chopped, adjust to taste)
- 1/4 cup fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1/4 cup water
Instructions
- Prepare the fish: Rinse and pat dry the fish. Make 2 to 3 diagonal slashes on each side to help it cook evenly. Stuff the cavity of the fish with lemongrass and ginger to infuse flavors during steaming.
- Make the sauce: In a small bowl, whisk together lime juice, fish sauce, sugar, water, minced garlic, and chopped chilies until well combined. This sauce will add the tangy and spicy notes to the cooked fish.
- Steam the fish: Prepare a steamer or place a heatproof plate on a steaming rack inside a large pot. Position the fish on the plate and steam over medium-high heat for 12 to 15 minutes, or until the fish flesh is opaque and flakes easily when tested with a fork.
- Finish and serve: Once the fish is cooked, carefully pour the lime garlic sauce evenly over it. Garnish with fresh cilantro leaves and lime slices. Serve immediately with steamed jasmine rice for a complete meal.
Notes
- You can use fillets instead of a whole fish for easier serving—just reduce steaming time to 8–10 minutes.
- Adjust the amount of chili based on your heat preference.
- Add a few sprigs of mint or Thai basil for extra aroma and flavor.
