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This Thai Lime-Garlic Steamed Fish with Coconut Lemongrass Sauce is all about silky coconut, tender fish, and bright Thai herbs. It is easy enough for a weeknight but memorable enough to wow dinner guests. I love how the tangy lime and fragrant lemongrass awaken even the dullest of days.
The first time I made this, my kitchen filled with the scent of coconut and herbs. My family could not wait to dig in and now we ask for it anytime someone wants something comforting but light.
Ingredients
- Fish fillets such as tilapia snapper or cod: Choose fresh firm white fish for the best flavor and texture
- Garlic minced: A key savory note. Use plump cloves and mince just before using for full aroma
- Fresh lime juice: Gives bright tang. Roll the lime on the counter first to get every last drop
- Fish sauce: Adds that classic umami depth. Look for a quality Thai brand if possible
- Soy sauce: A touch of richness and color. Choose low-sodium to control salt levels
- Sugar: Balances all the strong flavors. Use white or coconut sugar for best results
- Red chili finely sliced: Brings a gentle heat. Go for Thai bird chilis if you want more kick or skip for mildness
- Fresh cilantro leaves: Brightens everything. Chop just before serving for freshness
- Lime wedges: For squeezing to taste at the table
- Coconut milk: Full fat gives the richest mouthfeel and flavor. Shake the can well before opening
- Lemongrass stalk: Smashes to release its fragrance. Select firm fragrant stalks for best results
- Fish sauce: Melds everything together
- Sugar: Brings a subtle sweetness to the sauce
- Fresh lime juice: Keeps the sauce zesty
- Red chili: Brings gentle heat if you want it
- Grated ginger: Adds a peppery undertone. Use fresh not powdered for real zing
- Chopped fresh cilantro: Scatters green flavor into the sauce
Step-by-Step Instructions
- Prepare Aromatic Marinade:
- Mix minced garlic lime juice fish sauce soy sauce sugar and sliced chili in a small bowl. Stir well to dissolve the sugar fully. This step sets the stage for all the bold bright Thai flavors.
- Arrange and Marinate Fish:
- Place the fish fillets on a heatproof plate that fits inside your steamer. Pour the garlic lime mixture over them spreading evenly. Let them sit a few minutes while you prep the rest for maximum infusion.
- Steam the Fish:
- Set up a steamer over simmering water. Carefully position the prepared plate with the fish inside cover and steam for about twelve minutes. The fish should be opaque and flake apart easily but not dry. Watch closely towards the end.
- Prepare the Coconut Lemongrass Sauce:
- In a medium saucepan combine coconut milk smashed lemongrass stalk fish sauce sugar lime juice chopped chili and grated ginger. Stir everything together and bring gently to a simmer over medium heat. Let the sauce cook for ten minutes until fragrant and slightly thickened.
- Finish the Sauce:
- Remove the lemongrass stalk. Stir chopped cilantro into the warm sauce right before serving to keep its green color and flavor vivid.
- Serve and Garnish:
- Gently transfer steamed fish to serving plates. Spoon over generous amounts of the coconut lemongrass sauce. Scatter with more cilantro and serve with fresh lime wedges for squeezing.
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This dish always reminds me of family birthdays spent gathered around the table passing extra sauce and lime wedges. My favorite ingredient here is fresh lemongrass which fills the kitchen with a citrusy aroma and always feels like a special treat.
Storage Tips
Store leftovers in an airtight glass container in the fridge for up to two days. Gently reheat covered in the microwave or on the stovetop with a splash of water or coconut milk to keep things moist. The flavor does mellow as it sits but the fresh herbs are best added just before serving.
Ingredient Substitutions
If you cannot find lemongrass try a strip of lime zest and a few bruised cilantro stems to echo its fragrance. For the fish use any mild firm fillet that you like. You can swap coconut sugar for white sugar to make it even more authentically Southeast Asian if you prefer.
Serving Suggestions
Serve this fish with fluffy jasmine or coconut rice to soak up every creamy drop of sauce. A side of steamed greens like bok choy or asparagus brightens the meal and adds extra crunch. For a real Thai meal round things out with a cucumber salad and iced tea.
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Cultural Context
Steamed fish with bright citrus and coconut sauce is a mainstay of Thai home cooking especially for celebrations. Thais love dishes that marry hot sour salty and sweet all at once which you will taste in every bite of this recipe. Coconut milk and lemongrass are pillars of Southeast Asian kitchens and bring this unique rounded flavor that is hard to resist.
Frequently Asked Questions
- → Which type of fish fillet works best for this dish?
Tilapia, snapper, or cod work well for steaming, as they hold their shape and absorb flavors beautifully.
- → Can I make the coconut lemongrass sauce in advance?
Yes, prepare the sauce ahead and reheat gently before serving, adding fresh cilantro at the end for best flavor.
- → What is the best way to steam fish without a steamer basket?
Place a heatproof plate with the fish inside a pot fitted with a rack or inverted bowl, cover, and steam over simmering water.
- → How can I adjust the heat level?
Use more or less chili, or omit entirely for a milder flavor while still preserving the bright, aromatic notes.
- → What side dishes pair well with this?
Steamed jasmine rice, sautéed greens, or grilled vegetables make wonderful accompaniments to complement the flavors.