Thai Lime-Garlic Steamed Fish

This Thai Lime-Garlic Steamed Fish with Coconut Lemongrass Sauce transforms simple fish fillets into a restaurant-worthy meal that brings authentic Thai flavors to your dinner table. The delicate steaming method preserves the fish's moisture while infusing it with bright citrus and savory notes.

I first made this dish after returning from a trip to Thailand where I fell in love with their approach to seafood. The combination of lime garlic and lemongrass instantly transports me back to those beachside restaurants with each bite.

• Fish fillets: such as tilapia snapper or cod chosen for their mild flavor and ability to absorb the aromatic marinade
• Fresh lime juice: provides essential brightness that balances the rich coconut sauce
• Fish sauce: adds authentic umami depth that defines Thai cuisine look for a quality brand with no additives
• Lemongrass: brings a unique citrusy perfume that cannot be substituted use fresh stalks when possible
• Coconut milk: creates the silky base for the sauce use full fat for the richest texture
• Fresh cilantro: adds a finishing herbal note that ties everything together
• Red chili: offers customizable heat adjust according to your preference

How To Make Thai Lime-Garlic Steamed Fish

Prepare the marinade:

Mix minced garlic lime juice fish sauce soy sauce and sugar in a small bowl. The acidity helps tenderize the fish while the garlic infuses into the flesh during steaming. Stir thoroughly to dissolve the sugar which helps balance the salty and sour components.

Set up your steamer:

Fill a pot with about two inches of water and bring to a simmer. Position your steamer basket or rack above the water ensuring it doesn't touch the surface. This gentle cooking method preserves the delicate texture of the fish.

Marinate and arrange the fish:

Place fish fillets on a heatproof plate that fits inside your steamer. Pour the garlic lime mixture evenly over the fish allowing it to pool slightly around the edges. Let sit for 5 minutes before steaming for maximum flavor absorption.

Steam to perfection:

Cover the steamer tightly and cook for 10 to 12 minutes. The fish is done when it turns opaque and flakes easily with gentle pressure from a fork. Avoid overcooking as it can make the fish tough and dry.

Prepare the coconut sauce:

While the fish steams combine coconut milk smashed lemongrass ginger and other sauce ingredients in a saucepan. Simmer gently for about 10 minutes stirring occasionally to prevent scorching. The sauce should thicken slightly but remain pourable.

Assemble and serve:

Transfer the steamed fish to serving plates being careful to keep the fillets intact. Spoon the coconut lemongrass sauce generously over the fish letting it pool around the plate. Garnish with fresh cilantro and lime wedges for an extra burst of flavor.

Lemongrass is my absolute favorite ingredient in this recipe. I grow it in pots on my balcony just so I always have some handy for Thai dishes. My most memorable time making this was during a cooking class I hosted for friends who had never tried Thai food beyond pad thai. Their expressions when tasting this complex yet clean flavor profile was priceless.

Storage and Make-Ahead Tips

The fish is best enjoyed immediately after cooking but the coconut lemongrass sauce can be made up to 3 days ahead. Store the sauce in an airtight container in the refrigerator. When ready to use gently reheat on the stovetop until just warmed through. The sauce may separate slightly when chilled simply whisk while reheating to recombine.

Ingredient Substitutions

If you cannot find fresh lemongrass substitute 1 tablespoon of lemongrass paste from the produce section. For a lower fat version replace full fat coconut milk with light coconut milk though the sauce will be thinner. Lime zest can intensify the citrus flavor if your limes are not particularly juicy. For a vegetarian version this marinade and sauce work beautifully with firm tofu or hearty vegetables like cauliflower steaks.

Cultural Context

This preparation method reflects the Thai culinary philosophy of balancing five fundamental flavors sweet sour salty spicy and bitter. Steaming fish is a traditional cooking technique throughout Southeast Asia valued for preserving the natural taste and nutrients of seafood. In Thailand this dish would typically be served family style alongside jasmine rice and perhaps a light vegetable stir fry. The combination of coconut milk and lemongrass is particularly common in southern Thai cuisine where seafood features prominently in everyday meals.

Recipe FAQs

→ What type of fish works best for this dish?

White, flaky fish fillets work best, including tilapia, snapper, cod, sea bass, or barramundi. Choose fresh fillets of uniform thickness (about 1-inch) to ensure even cooking. Firmer fish varieties hold up better during the steaming process.

→ Can I make this dish less spicy?

Absolutely! The red chilies are optional in both the marinade and sauce. You can omit them completely for a mild version, or reduce the amount and remove the seeds for a gentler heat. The aromatic lime, garlic, and lemongrass flavors will still provide plenty of taste.

→ What can I substitute for lemongrass?

If lemongrass is unavailable, you can substitute 1 tablespoon of lemon zest plus 1/2 teaspoon of ginger, or use 2-3 tablespoons of lemongrass paste from a tube. While not identical, these alternatives will provide similar citrusy notes to the sauce.

→ What sides pair well with this Thai fish dish?

Jasmine rice or coconut rice makes the perfect base to absorb the flavorful sauce. For vegetables, consider steamed bok choy, stir-fried morning glory, or a simple cucumber salad with rice vinegar dressing. The dish also pairs well with a Thai green mango salad for contrast.

→ Can I prepare any elements of this dish in advance?

The coconut lemongrass sauce can be made up to 2 days ahead and refrigerated. Simply reheat gently before serving. The lime-garlic marinade can be prepared a few hours in advance, but it's best to marinate the fish just before steaming for optimal freshness and texture.

→ How do I steam the fish if I don't have a steamer?

Create a makeshift steamer by placing a heat-proof plate on an inverted bowl inside a large pot with water at the bottom. Ensure the water doesn't touch the plate. Cover the pot with a tight-fitting lid and steam as directed. Alternatively, you can wrap the fish in parchment paper or foil and bake at 375°F (190°C) for about 15 minutes.