Description
This Thai Lime-Garlic Steamed Fish is a vibrant and healthy main course featuring a whole white fish delicately steamed to perfection and infused with a zesty mixture of fresh lime, garlic, ginger, and fiery Thai bird’s eye chilies. The tangy and aromatic sauce, enhanced with fish sauce and soy sauce, makes this dish a flavorful staple of authentic Thai cuisine, perfect for a light yet satisfying meal.
Ingredients
Scale
Fish
- 1 whole white fish (such as sea bass or snapper), cleaned and scaled (about 1.5–2 pounds)
Sauce & Garnish
- 4 cloves garlic, minced
- 2 Thai bird’s eye chilies, finely chopped (adjust to taste)
- 1 tablespoon fresh ginger, finely grated
- 1/4 cup fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon palm sugar (or brown sugar)
- 1/4 cup chicken broth or water
- 3 green onions, sliced
- 1/4 cup fresh cilantro leaves, chopped
- Lime wedges for garnish
Instructions
- Prepare the Fish: Rinse the whole fish under cold water and pat it dry thoroughly with paper towels. Using a sharp knife, make diagonal scores on both sides of the fish; this helps the flavors penetrate during steaming.
- Make the Sauce: In a small bowl, combine minced garlic, finely chopped Thai chilies, grated ginger, fresh lime juice, fish sauce, soy sauce, palm sugar, and chicken broth. Stir well until the sugar is fully dissolved to create a balanced, tangy, and savory sauce.
- Season the Fish: Place the fish on a heatproof plate or dish that fits into your steamer. Pour the prepared sauce evenly over the fish, ensuring the liquid seeps into the scored cuts to enhance flavor absorption.
- Steam the Fish: Set up your steamer and bring the water to a rolling boil. Carefully transfer the plate with the fish into the steamer. Cover and steam for 12 to 15 minutes, checking for doneness by ensuring the fish flakes easily with a fork.
- Garnish and Serve: Remove the plate from the steamer, sprinkle sliced green onions and chopped cilantro over the fish for freshness. Serve immediately with lime wedges on the side for an additional zesty kick.
Notes
- For a milder dish, remove the seeds from the Thai bird’s eye chilies or reduce the number of chilies used.
- You may substitute fish fillets for the whole fish; just reduce the steaming time accordingly, typically 8-10 minutes depending on thickness.
- Using palm sugar offers an authentic flavor, but brown sugar is a fine substitute.
- Chicken broth can be replaced with water if preferred for a lighter sauce.
