Thai Lime-Garlic Steamed Fish (Print)
Delicate fish fillets infused with lime and garlic, steamed to perfection and bathed in fragrant coconut lemongrass sauce.
# Ingredients:
→ For the Steamed Fish
01 -
4 fish fillets (tilapia, snapper, or cod)
02 -
3 cloves garlic, minced
03 -
2 tablespoons fresh lime juice
04 -
1 tablespoon fish sauce
05 -
1 tablespoon soy sauce
06 -
1 teaspoon sugar
07 -
1 small red chili, finely sliced (optional)
08 -
Fresh cilantro leaves, for garnish
09 -
Lime wedges, for serving
→ For the Coconut Lemongrass Sauce
10 -
400 ml coconut milk
11 -
1 stalk lemongrass, trimmed and smashed
12 -
2 tablespoons fish sauce
13 -
1 tablespoon sugar
14 -
1 tablespoon fresh lime juice
15 -
1 small red chili, finely chopped (optional)
16 -
1 teaspoon grated ginger
17 -
2 tablespoons chopped fresh cilantro
# Directions:
01 -
In a small bowl, combine minced garlic, lime juice, fish sauce, soy sauce, sugar, and sliced chili if using for heat.
02 -
Place fish fillets on a heatproof plate or steaming dish. Pour the garlic-lime mixture evenly over the fish.
03 -
Set up a steamer over simmering water. Place the plate with marinated fish in the steamer, cover, and steam for 10-12 minutes until fish flakes easily with a fork.
04 -
In a medium saucepan, combine coconut milk, lemongrass, fish sauce, sugar, lime juice, chopped chili (if using), and grated ginger.
05 -
Bring mixture to a gentle simmer over medium heat, stirring occasionally. Cook for about 10 minutes until flavors meld and sauce slightly thickens.
06 -
Remove the lemongrass stalk and stir in the chopped cilantro.
07 -
Carefully transfer the steamed fish to serving plates. Spoon the coconut lemongrass sauce over the fish, garnish with fresh cilantro leaves, and serve with lime wedges on the side.
# Notes:
01 -
For best results, use firm white fish fillets of even thickness to ensure consistent cooking.
02 -
The sauce can be prepared in advance and gently reheated before serving.