Description
This vibrant Thai Lime-Garlic Steamed Fish recipe features whole white fish infused with zesty lime, aromatic garlic, and a spicy kick from Thai chilies. Steamed to perfection, it is topped with a flavorful sauce made from fish sauce, palm sugar, and fresh herbs, delivering a healthy and fragrant main course that’s perfect for any occasion.
Ingredients
Scale
Fish
- 2 whole white fish (such as snapper or tilapia, cleaned and scaled, about 1 pound each)
Sauce
- 4 garlic cloves (minced)
- 2 Thai chilies (finely chopped, adjust to taste)
- 1/4 cup fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1/4 cup chicken broth or water
Garnish
- 2 green onions (sliced)
- 1/4 cup fresh cilantro (chopped)
- Lime slices (for garnish)
Instructions
- Prepare the Fish: Rinse the fish thoroughly and pat dry with paper towels. Score diagonal cuts on both sides of each fish to allow the flavors to penetrate deeply. Place the fish on a large heatproof plate or shallow dish that fits inside your steamer.
- Make the Sauce: In a small bowl, combine the minced garlic, finely chopped Thai chilies, fresh lime juice, fish sauce, palm sugar, and chicken broth. Stir well until the sugar is completely dissolved.
- Apply Sauce and Steam: Pour half of the prepared sauce evenly over the fish, reserving the remaining half for serving. Steam the fish over high heat for 15 to 18 minutes or until the flesh becomes opaque and flakes easily with a fork.
- Plate and Garnish: Carefully transfer the steamed fish to a serving platter. Spoon the reserved sauce over the top, then garnish generously with sliced green onions, chopped fresh cilantro, and lime slices. Serve immediately alongside jasmine rice for a complete meal.
Notes
- You can substitute fish fillets for whole fish; reduce steaming time to 8–10 minutes depending on thickness.
- Adjust the quantity of Thai chilies to suit your spice preference.
- For added aroma, place lemongrass stalks or kaffir lime leaves inside the fish cavity before steaming.
- This dish pairs well with steamed jasmine rice or sticky rice.
