Thai Lime Garlic Steamed Fish (Print Version)
# Ingredients:
→ For the Steamed Fish
01 -
4 fish fillets (tilapia, snapper, or cod), boneless and skinless
02 -
3 cloves garlic, finely minced
03 -
2 tablespoons fresh lime juice
04 -
1 tablespoon fish sauce
05 -
1 tablespoon soy sauce
06 -
1 teaspoon white sugar
07 -
1 small red chili, finely sliced (optional)
08 -
Fresh cilantro leaves, for garnish
09 -
Lime wedges, for serving
→ For the Coconut Lemongrass Sauce
10 -
400 ml coconut milk
11 -
1 stalk lemongrass, trimmed and bruised
12 -
2 tablespoons fish sauce
13 -
1 tablespoon white sugar
14 -
1 tablespoon fresh lime juice
15 -
1 small red chili, finely chopped (optional)
16 -
1 teaspoon grated ginger
17 -
2 tablespoons chopped fresh cilantro
# Instructions:
01 -
In a small bowl, combine the minced garlic, lime juice, fish sauce, soy sauce, sugar, and sliced chili if using. Stir thoroughly.
02 -
Arrange fish fillets on a heatproof plate. Pour the aromatic mixture over the fillets, ensuring even coverage.
03 -
Place the prepared plate in a steamer set over gently simmering water. Cover and steam for 10-12 minutes or until the fish is opaque and flakes easily with a fork.
04 -
In a medium saucepan, combine coconut milk, lemongrass stalk, fish sauce, sugar, lime juice, chopped chili if using, and grated ginger. Bring to a gentle simmer over medium heat, stirring occasionally.
05 -
Simmer the sauce for 10 minutes until slightly thickened and fragrant. Remove the lemongrass stalk. Stir in chopped cilantro.
06 -
Carefully transfer the steamed fish to serving plates. Spoon coconut lemongrass sauce over each portion. Garnish with fresh cilantro leaves and serve with lime wedges on the side.
# Notes:
01 -
Select fresh white fish fillets for optimal flavor and texture.
02 -
Smashing the lemongrass releases aromatic oils crucial to the sauce.
03 -
Adjust the amount of chili to achieve your preferred heat level.