Thai Steamed Fish
Thai Steamed Fish with Lime and Garlic is a light, aromatic, and healthy dish that perfectly balances spicy, tangy, and savory flavors. Fresh whole fish (or fillets) is gently steamed until tender, then topped with a zesty sauce made from lime juice, garlic, chilies, and fish sauce. This dish is a staple in Thai cuisine, commonly served with jasmine rice and fresh herbs.
Ingredients
For the Fish:
1 whole sea bass (or snapper, tilapia), about 1.5-2 lbs, cleaned and scaled
1-inch piece of ginger, sliced
2 stalks lemongrass, cut into 3-inch pieces and slightly smashed (optional)
2 kaffir lime leaves (optional, for extra fragrance)
2-3 sprigs cilantro (for garnish)
For the Sauce:
3 tbsp fresh lime juice
2 tbsp fish sauce
2 tsp palm sugar (or brown sugar)
4 cloves garlic, minced
2-3 Thai bird’s eye chilies, finely chopped (adjust to spice preference)
½ cup chicken broth (or water)
1 tbsp soy sauce (optional, for depth of flavor)
For Garnish:
2 tbsp fresh cilantro, chopped
1 small red chili, thinly sliced (for color)
Lime wedges
Instructions
1. Prepare the Fish:
1. Rinse the fish and pat dry with paper towels.
2. Score the fish with two or three diagonal cuts on each side to help it cook evenly.
3. Stuff the cavity with ginger, lemongrass, and kaffir lime leaves for extra aroma.
2. Steam the Fish:
1. Bring water to a boil in a large steamer.
2. Place the fish on a heatproof plate that fits inside the steamer.
3. Steam over medium-high heat for 12-15 minutes (or until the flesh is opaque and flakes easily).
If using fillets, steam for 8-10 minutes.
3. Make the Sauce:
1. In a small bowl, whisk together lime juice, fish sauce, sugar, garlic, chilies, chicken broth, and soy sauce.
2. Taste and adjust:
Add more lime juice for tanginess.
Add fish sauce for saltiness.
Add sugar for balance.
4. Assemble and Serve:
1. Once the fish is cooked, carefully transfer it to a serving plate.
2. Pour the lime-garlic sauce evenly over the fish.
3. Garnish with chopped cilantro, sliced red chili, and lime wedges.
4. Serve immediately with steamed jasmine rice or fresh vegetables.
Nutritional Information
Calories: ~180 kcal
Protein: ~28g
Carbohydrates: ~4g
Fat: ~5g
Sodium: ~850mg (varies based on fish sauce)
Fiber: ~1g
Notes & Tips
Fish Selection: Sea bass, snapper, or tilapia work best for steaming. Fillets can also be used for a quicker version.
Make It Milder: Reduce the number of Thai chilies or use milder red chilies.
Extra Aromatics: Add sliced shallots or a drizzle of sesame oil for a richer flavor.
Low-Sodium Option: Use low-sodium fish sauce or dilute it with water.
Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container for up to 1 day. Reheat gently in a steamer or microwave.
This Thai Steamed Fish with Lime and Garlic is a simple yet flavorful dish that’s perfect for a healthy and refreshing meal. Enjoy it with steamed rice and fresh herbs for an authentic Thai experience!