Thai Lime Garlic Steamed Fish

Thai Lime-Garlic Steamed Fish with Coconut Lemongrass Sauce delivers a bright balance of zesty citrus layered with creamy coconut and delicate herbs. This is the kind of dish that makes everyone pause at the table after the first bite, letting the flavors sink in. It is aromatic, light, and somehow both comforting and amazingly fresh—a true taste of Thai home cooking that always leaves you wanting another spoonful of that sauce.

The first time I made this fish was on a humid summer night and the scent of lime and lemongrass instantly buzzed through the house. Even my picky eaters came back for seconds and now the sauce always disappears by the end of dinner.

Ingredients

• Fish fillets: Like tilapia, snapper, or cod because they steam quickly and turn flaky yet stay tender
• Fresh garlic: Gives depth and an earthy fragrant punch to both marinade and sauce
• Lime juice: Brightens the dish and brings out the freshness of the fish
• Fish sauce: Adds umami and that classic Thai aroma so use a good quality brand if possible
• Soy sauce: Balances saltiness with a hint of sweetness, especially in combination with the sugar
• Sugar: Rounds out the tart and salty notes, creating harmony in every bite
• Small red chili: Optional but brings a nice background heat that is traditional in Thai cooking
• Fresh cilantro leaves: Infuse herbal notes and are perfect for garnishing
• Coconut milk: Forms the creamy base of the sauce—choose full-fat for the richest flavor
• Lemongrass stalk: Gives the signature citrusy perfume but always bruise and smash it to release oils
• Ginger: Adds a warming background spice and accentuates the lemongrass
• Chopped cilantro: Finishes the sauce with a pop of color and flavor

Step-by-Step Instructions

Prepare the Marinade:

Mix minced garlic with fresh lime juice, fish sauce, soy sauce, sugar, and chili (if using) until everything is combined and fragrant. This mixture should smell tangy and savory. Make sure the sugar dissolves fully for an even flavor.

Marinate the Fish:

Lay the fish fillets in a single layer on a heatproof plate or steaming dish. Pour the marinade all over the fish, rubbing gently so every piece is coated. Let it sit for five to ten minutes while you prepare your steamer.

Set Up for Steaming:

Fill a large pot with a couple inches of water. Bring to a gentle simmer. Place a steamer basket or rack above the water. Set the plate of marinated fish on top, making sure the fish is not touching the water.

Steam the Fish:

Cover tightly with a lid. Steam the fish for about ten to twelve minutes. The fillets are ready when opaque and a fork easily breaks the flesh apart. Avoid overcooking so the fish stays silky and moist.

Prepare the Coconut Lemongrass Sauce:

While the fish steams, combine coconut milk, lemongrass, fish sauce, sugar, lime juice, chili (if using), and grated ginger in a saucepan. Set over medium heat.

Simmer and Thicken:

Bring to a low simmer. Stir occasionally. Let the sauce gently bubble for about ten minutes so the lemongrass infuses and the liquid thickens slightly.

Finish the Sauce:

Remove the lemongrass stalk and stir in the chopped fresh cilantro. Taste and adjust salt or lime if needed. Your sauce should be smooth, aromatic, and creamy.

Plate and Serve:

Carefully remove the fish and place onto serving plates. Spoon the warm coconut lemongrass sauce generously over each fillet. Garnish with extra cilantro and lime wedges right before serving.

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Ginger is probably my favorite element here. It brings just the right zing so the creamy coconut never feels heavy. My kids call it the sunshine sauce because it is so bright and cheery on the plate. One of my most cherished moments was making this fish for my family when celebrating a birthday. Everyone hovered over the table, takes in those heady aromas, and it always sparks laughter and stories about that first meal.

Storage Tips

If you have leftovers, store the fish and sauce separately in airtight containers in the refrigerator for up to two days. The sauce may thicken as it chills, but just reheat gently with a splash of water for the perfect consistency. Warm the fish in a steamer or low oven to keep it tender. Avoid microwaving the fish to prevent it from becoming tough.

Ingredient Substitutions

Any mild white fish will work, so if you cannot find snapper or tilapia, try basa or cod. Chicken breast can be steamed in place of fish using the same marinade. Lemongrass paste can substitute for the fresh stalk, but start with half the amount and taste for intensity. For a dairy-free and gluten-free version, ensure your soy sauce is tamari and double-check the fish sauce brand.

Serving Suggestions

This fish begs for steamed jasmine rice or broken rice to catch every bit of sauce. Sliced cucumber or lightly dressed salad cuts the richness. Try adding a few crunchy shallots or roasted cashews sprinkled over just before serving for textural contrast. For a special touch, serve with a side of pickled vegetables or a crisp Thai-style slaw.

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Serve this dish to delight your family or guests—it is fresh, healthy, and irresistibly aromatic.

Frequently Asked Questions

→ Can other types of fish be used?

Yes, white fish such as snapper, tilapia, or cod work well as they remain tender and absorb the sauce flavors.

→ Is it necessary to use fresh lemongrass?

Fresh lemongrass delivers the best aroma, but prepared lemongrass paste can be substituted in a pinch.

→ How spicy is this dish?

Chopped red chili adds gentle heat, but you can adjust the amount or omit chili for a milder result.

→ What can be served alongside?

Steamed jasmine rice or lightly sautéed greens complement the bright flavors and soak up the sauce well.

→ How do I know the fish is done steaming?

The fish should be opaque and flake easily with a fork, usually after 10-12 minutes steaming.