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Thai Lime-Garlic Steamed Fish with Coconut Lemongrass Sauce Recipe

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4.1 from 28 reviews

This Thai Lime-Garlic Steamed Fish with Coconut Lemongrass Sauce is a flavorful and aromatic dish featuring a whole steamed fish infused with zesty lime, garlic, and fragrant lemongrass in a creamy coconut sauce. Perfectly balanced with a touch of spice and sweetness, this light yet satisfying dish is great for a healthy dinner served alongside jasmine rice.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Fish

  • 1 whole fish (e.g., sea bass, tilapia, snapper, or trout) – cleaned and scaled
  • 1 teaspoon salt (for seasoning the fish)
  • 1 teaspoon fresh cracked pepper (for seasoning the fish)

Sauce

  • 3-4 pieces limes (juiced to taste)
  • 4 cloves garlic (minced)
  • 1 piece lemongrass (smashed and chopped finely)
  • 1-2 pieces bird’s-eye chilies (adjust to taste, minced)
  • 1 cup coconut milk
  • 1 teaspoon fish sauce (high-quality Thai fish sauce)
  • 1 teaspoon sugar (to balance the flavors)
  • Optional: a splash of hot water (to loosen the sauce if needed)

Garnish

  • 1 handful fresh cilantro
  • Optional: mint leaves
  • 1 slice lime (thin slices for decoration)
  • Optional: extra chilies (for added heat)
  • Optional: 1 bulb roasted garlic (to scoop cloves onto the plate)

Instructions

  1. Prepare the Fish: Score the flesh of the fish diagonally a couple of times on each side to allow better flavor absorption. Sprinkle the fish with salt and fresh cracked pepper. Let the fish sit for 20 minutes at room temperature so it can absorb the seasoning evenly.
  2. Steam the Fish: Prepare your steamer basket by bringing water to a rolling boil. Place the seasoned fish on a heat-safe plate that fits inside the steamer basket. Cover tightly and steam the fish for 8-12 minutes, or until the flesh turns opaque and flakes easily when tested with a fork.
  3. Prepare the Sauce: Smash the lemongrass stalk and chop it finely. Juice the limes, mince the garlic cloves and the bird’s-eye chilies. In a bowl, whisk together the lime juice, minced garlic, chilies, smashed lemongrass, coconut milk, fish sauce, and sugar until well combined. Adjust the lime juice or sugar to taste. If the sauce seems too thick, add a splash of hot water to loosen it.
  4. Serve: Carefully transfer the steamed fish to a large serving platter. Pour the coconut lemongrass sauce evenly over the top. Garnish with fresh cilantro, optional mint leaves, lime slices, and extra chilies if desired. For an optional touch, add roasted garlic cloves on the side. Serve immediately with steamed jasmine rice.

Notes

  • Choose a fresh whole fish around 1 to 1.5 pounds for best steaming results.
  • Adjust bird’s-eye chili quantity according to your preferred spice level.
  • If you don’t have a steamer, you can create one by placing a rack in a large pot with a lid and boiling water beneath.
  • The sauce can be made ahead and gently reheated before serving.
  • For a milder flavor, reduce the garlic or chilies or omit the roasted garlic garnish.
  • Steaming times may vary slightly depending on the thickness and size of the fish.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Steaming
  • Cuisine: Thai
  • Diet: Halal

Find it online: https://allyumcooks.com/thai-lime-garlic-steamed-fish-with-coconut-lemongrass-sauce-recipe/