Thai Lime Garlic Steamed Fish
Tender white fish steamed until perfectly flaky and topped with a bold Thai-style sauce made with fresh lime juice, garlic, chili (optional), and fish sauce. Finished with a handful of herbs, this dish is light, aromatic, and mouthwateringly flavorful. A traditional Thai dish known as Pla Neung Manao — it’s simple but spectacular!
Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2–3
Ingredients
For the Fish:
1 whole white fish (sea bass, tilapia, or snapper), cleaned and butterflied — or 2 fillets (~400g)
1 stalk lemongrass , smashed and placed under fish
2–3 slices fresh ginger
2–3 lime slices
2 sprigs cilantro
Salt, to taste
For the Thai Lime Garlic Sauce:
3 tbsp fresh lime juice
2 tbsp fish sauce (or soy sauce for lighter, non-fish alternative)
1 tbsp water
2 tsp honey or palm sugar
3 cloves garlic, minced
1–2 small bird’s eye chilies, finely chopped
2 tbsp chopped cilantro or parsley
1 tbsp green onions, sliced
Optional: zest of 1 lime for extra punch
Instructions
1. Prepare the Fish:
Pat fish dry and lightly season with salt.
Place on a heatproof plate that fits into a steamer.
Stuff fish cavity (or top fillets) with lemongrass, ginger, and lime slices.
Steam over boiling water for 12–15 minutes, depending on thickness, until fish is cooked through and flakes easily.
2. Make the Sauce:
While the fish steams, mix lime juice, fish sauce, water, honey, garlic, chilies (if using), green onions, and chopped cilantro in a bowl. Taste and adjust: it should be tangy, garlicky, slightly sweet, and savory.
3. Plate and Serve:
Remove fish from steamer and discard aromatics.
Pour the lime-garlic sauce over the fish while hot.
Garnish with fresh cilantro leaves and lime wedges.
Tips
Use very fresh white fish for the best texture and flavor.
Want extra flavor? Pour a little hot fish broth or steaming water into the sauce before serving.
Serve with steamed jasmine rice, brown rice, or sauteed greens.
Frequently Asked Questions
Q: Can I bake the fish instead of steaming?
A: Yes — wrap the fish in parchment or foil with aromatics and bake at 180°C (350°F) for 15–18 minutes.
Q: Can I make it non-spicy?
A: Absolutely — just skip the chili, and it will still be very flavorful.
Q: What fish is best for this dish?
A: Mild white fish like sea bass, tilapia, snapper, cod, or halibut work great.
Nutritional Information:
Calories: 220
Protein: 34g
Fat: 6g
Carbs: 4g
Sugar: 2g
Sodium: Moderate to high