Description
This Thai Lime-Garlic Steamed Fish recipe features a whole white fish steamed to perfection with aromatic lemongrass, then topped with a zesty, garlicky sauce made from lime juice, fish sauce, palm sugar, and fresh Thai chilies. Perfectly balanced between tangy, sweet, and savory flavors, this dish is an authentic and healthy way to enjoy fresh seafood at home, ideal to serve 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
Sauce
- 1/2 cup good chicken stock or fish stock
- 1 tablespoon finely chopped palm sugar
- 4 tablespoon lime juice
- 3 tablespoon fish sauce
- 1 head garlic, chopped
- Thai chilies, to taste, finely chopped
Garnish
- 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 cleaned fish, ensuring the cuts on opposite sides cross perpendicularly. This allows the sauce to penetrate and helps cook the fish evenly.
- Stuff and Prepare for Steaming: Stuff the belly cavity of the fish with the smashed lemongrass chunks. Place the fish carefully on a steaming plate ready for cooking.
- Steam the Fish: Set up a steamer with boiling water and steam the fish over the steam for 8–12 minutes, adjusting up to 20 minutes if the fish is larger. The fish should be cooked through but moist and tender.
- Make the Sauce Base: While the fish steams, heat the chicken or fish stock in a saucepan over medium-high heat. Add the finely chopped palm sugar, stirring until it dissolves completely, creating a balanced sweet base.
- Combine Sauce Ingredients: Remove the hot stock from heat and transfer to a bowl. Add chopped garlic, finely chopped Thai chilies, fish sauce, and lime juice. Stir well to blend all flavors. Taste and adjust seasoning according to your preference.
- Plate the Fish: Once steamed, carefully transfer the fish to a serving platter. Arrange most of the Chinese celery leaves around the fish to add freshness and aroma.
- Add Herbs to Sauce and Pour: Stir chopped cilantro into the prepared sauce, then pour it evenly over the hot fish, allowing the flavors to infuse the flesh.
- Garnish and Serve: Garnish with extra Chinese celery leaves for presentation and serve immediately. This dish pairs wonderfully with steamed jasmine rice for an authentic Thai meal.
Notes
- Ensure the fish is fresh and cleaned properly for the best flavor and safety.
- Lemongrass adds a citrusy aroma but can be omitted if unavailable, substituting with kaffir lime leaves.
- Adjust the number of Thai chilies depending on your preferred spice level.
- Use palm sugar for authentic sweetness; brown sugar can be a substitute but will alter the flavor slightly.
- Steaming time depends on fish size and thickness; test for doneness by checking if flesh flakes easily with a fork.
- Serve immediately to enjoy the freshness and aroma of the herbs and sauce.
