Thai Lime Garlic Steamed Fish (Print Version)
# Ingredients:
→ Steamed Fish
01 -
4 fish fillets (tilapia, snapper, or cod), approximately 150–180 g each
02 -
3 cloves garlic, minced
03 -
2 tablespoons fresh lime juice
04 -
1 tablespoon fish sauce
05 -
1 tablespoon soy sauce
06 -
1 teaspoon granulated sugar
07 -
1 small red chili, finely sliced (optional)
08 -
Fresh cilantro leaves, for garnish
09 -
Lime wedges, for serving
→ Coconut Lemongrass Sauce
10 -
400 ml coconut milk
11 -
1 stalk lemongrass, trimmed and smashed
12 -
2 tablespoons fish sauce
13 -
1 tablespoon granulated sugar
14 -
1 tablespoon fresh lime juice
15 -
1 small red chili, finely chopped (optional)
16 -
1 teaspoon freshly grated ginger
17 -
2 tablespoons chopped fresh cilantro
# Instructions:
01 -
In a small bowl, combine minced garlic, fresh lime juice, fish sauce, soy sauce, sugar, and sliced chili if desired until well blended.
02 -
Arrange fish fillets on a heatproof plate or steaming dish. Evenly pour the garlic-lime marinade over the fillets.
03 -
Place the prepared plate in a steamer set over simmering water. Cover and steam for 10–12 minutes, or until fish is opaque and flakes easily with a fork.
04 -
In a medium saucepan, combine coconut milk, lemongrass, fish sauce, sugar, lime juice, chopped chili if desired, and grated ginger. Simmer gently over medium heat for approximately 10 minutes, stirring occasionally, until flavors meld and the sauce thickens slightly.
05 -
Remove the lemongrass stalk from the sauce and stir in the chopped fresh cilantro.
06 -
Carefully transfer steamed fish to individual serving plates. Spoon the warm coconut lemongrass sauce over the fish. Garnish with fresh cilantro leaves and serve with lime wedges on the side.
# Notes:
01 -
Use a mortar to bruise the lemongrass for better flavor infusion.
02 -
Fish is best served immediately to preserve delicate texture.