Description
This Thai Lime-Garlic Steamed Fish recipe offers a perfectly balanced blend of tangy lime, aromatic garlic, and spicy chilies that enhance the delicate flavors of fresh white fish. Steamed to tender perfection with lemongrass, the fish is served with a vibrant sauce that brings a delightful Thai flair to your dinner table. Ideal for a light, flavorful meal paired with jasmine rice.
Ingredients
Scale
Fish and Aromatics
- 1.5 lb whole barramundi or another white fish, guts and gills removed
- 1 stalk lemongrass, bottom half only, smashed and cut in chunks
Steaming Liquid
- 1/2 cup good chicken stock or fish stock
- 1 tablespoon finely chopped palm sugar
Sauce
- 4 tablespoon lime juice
- 3 tablespoon fish sauce
- 1 head garlic, chopped
- Thai chilies, to taste, finely chopped
Garnishes
- 8-10 sprigs cilantro, chopped
- 1 stalk Chinese celery, cut into 1-inch pieces
Instructions
- Score the Fish: Make 3 diagonal incisions on each side of the fish, ensuring the cuts on opposite sides cross each other perpendicularly. This helps the flavors penetrate and the fish to cook evenly.
- Stuff and Place: Stuff the belly cavity with the smashed lemongrass chunks and place the fish on a steaming plate ready for cooking.
- Steam the Fish: Steam the fish over boiling water for 8–12 minutes depending on its size, extending up to 20 minutes for larger fish, until fully cooked and tender.
- Prepare the Stock Mixture: While the fish steams, heat the chicken or fish stock and finely chopped palm sugar in a saucepan over medium-high heat until the sugar dissolves completely.
- Make the Sauce: Transfer the hot stock to a bowl, then add chopped garlic, finely chopped Thai chilies, fish sauce, and lime juice. Stir well and adjust the seasoning to taste, balancing sour, salty, and spicy elements.
- Plate the Fish: Once steamed, transfer the fish carefully onto a serving platter and arrange most of the Chinese celery leaves around it for freshness and crunch.
- Finish with Herbs and Sauce: Stir the chopped cilantro into the prepared sauce and pour it liberally over the fish, infusing it with vibrant Thai flavors.
- Garnish and Serve: Garnish with extra Chinese celery leaves on top and serve immediately, ideally accompanied by fragrant jasmine rice for a complete meal.
Notes
- Use fresh, high-quality fish for best flavor and texture.
- Adjust the amount of Thai chilies based on your preferred spice level.
- If palm sugar is unavailable, light brown sugar can be used as a substitute.
- Be careful not to over-steam the fish to maintain moisture and tenderness.
- This recipe pairs beautifully with steamed jasmine rice or lightly sautéed vegetables for a full Thai-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Thai
