Description
This authentic Thai Lime-Garlic Steamed Fish recipe highlights tender, flaky white fish infused with fragrant lemongrass, zesty lime, and savory garlic chili sauce. Steamed to perfection and dressed with a vibrant, tangy sauce, this dish offers a delicious balance of flavors that pairs beautifully with jasmine rice for an irresistible homemade Thai meal.
Ingredients
Scale
Fish and Aromatics
- 1.5 lb whole barramundi or another white fish, gutted and gills removed
- 1 stalk lemongrass, bottom half only, smashed and cut into chunks
Stock and Sauce
- 1/2 cup good chicken stock or fish stock
- 1 tablespoon finely chopped palm sugar
- 4 tablespoons lime juice
- 3 tablespoons fish sauce
- 1 head garlic, chopped
- Thai chilies, to taste, finely chopped
Herbs and Garnish
- 8-10 sprigs cilantro, chopped
- 1 stalk Chinese celery, cut into 1-inch pieces, plus leaves for garnish
Instructions
- Score the Fish: Make 3 diagonal incisions on each side of the fish with the cuts crossing perpendicularly on opposite sides. This helps the flavors penetrate and ensures even cooking.
- Stuff with Lemongrass: Place the smashed lemongrass chunks inside the fish’s belly to infuse fragrant citrus notes during steaming. Lay the fish on a steaming plate ready for cooking.
- Steam the Fish: Position the plate over boiling water and steam the fish for 8–12 minutes depending on size; larger fish may take up to 20 minutes. The fish is done when it flakes easily with a fork.
- Prepare Sauce Base: While the fish steams, warm the chicken or fish stock and palm sugar in a saucepan over medium-high heat until the sugar dissolves completely.
- Mix the Sauce: Transfer the hot stock mixture into a bowl and whisk in chopped garlic, finely chopped Thai chilies, fish sauce, and lime juice. Adjust seasoning as desired for spicy, salty, and tangy balance.
- Arrange Fish and Celery: Once steamed, carefully transfer the fish to a serving platter. Scatter most of the cut Chinese celery pieces around the fish to add crunch and freshness.
- Add Cilantro and Sauce: Stir chopped cilantro into the sauce, then pour this aromatic dressing evenly over the fish to infuse it with vibrant flavors.
- Garnish and Serve: Top the fish with extra Chinese celery leaves for color and crunch. Serve immediately, ideally with steamed jasmine rice to soak up the delicious sauce.
Notes
- Use fresh, high-quality fish for the best flavor and texture.
- Adjust the number of Thai chilies to control the heat level of the sauce.
- Lemongrass can be substituted with fresh lime leaves if unavailable.
- Steaming times vary with fish size; check for doneness by flaking with a fork.
- This dish pairs excellently with steamed white jasmine rice or sticky rice.
- To make it gluten free, ensure the fish sauce used is gluten free.
