Thai Lime-Garlic Steamed Fish with Coconut Lemongrass Sauce
Delicately steamed white fish infused with garlic, lime, and ginger, finished with a silky coconut-lemongrass sauce.
This dish is vibrant, aromatic, and light — ideal when you want something impressive yet diet-friendly.
Prep: 15 minutes
Cook: 12–15 minutes
Total: ~30 minutes
Servings:2-3
Ingredients
Steamed Fish
500 g (1 lb) whole white fish or fillets (sea bass, snapper, or cod)
3 garlic cloves, thinly sliced
1-inch piece fresh ginger, julienned
Zest & juice of 2 limes
1–2 tbsp fish sauce (or soy sauce for milder taste)
1 tsp honey or palm sugar
Fresh cilantro & sliced green onions
Coconut Lemongrass Sauce
¾ cup light coconut milk
1 stalk lemongrass, bruised
2 kaffir lime leaves
1 small Thai chili, sliced
1 tsp cornstarch mixed with 1 tbsp water
Instructions
1. Prepare fish
Place fish on a heatproof plate.
Scatter garlic, ginger, lime zest, and lime juice over fish.
Drizzle fish sauce and honey evenly.
2. Steam
Steam fish over boiling water 12–15 minutes until just opaque and flaky.
3. Make coconut lemongrass sauce
Simmer coconut milk with lemongrass, kaffir lime leaves, and chili for 5–7 minutes.
Remove aromatics.
Stir in cornstarch slurry and cook until lightly thickened.
4. Finish & serve
Pour warm coconut sauce over steamed fish.
Garnish with cilantro and green onions.
Serve with jasmine rice or steamed vegetables.
Tips & Health Notes
For non-spicy, skip chili (fits your preference).
Use light coconut milk to keep calories moderate.
Works beautifully for Christmas or New Year dinners.
Steaming preserves omega-3s and delicate flavors.
Nutritional Information
Calories: ~320
Protein: 34 g
Fat: 16 g
Carbs: 8 g
Omega-3: High
Sodium: ~420 mg