Thai-Style Steamed White Fish with Chili, Lime & Garlic

• Prep time: 15 minutes

• Cook time: 10 to 12 minutes

• Servings: 2 to 4

Ingredients

For the Fish:

• 2 whole white fish (such as sea bass, tilapia, or snapper, about 1 to 1.5 lbs each, scaled, gutted, and cleaned; or 4 thick white fish fillets like cod or hake)

• 3 stalks lemongrass, tough outer layers removed, finely minced or bruised

• 4 cloves garlic, thinly sliced

• 3 slices fresh galangal or ginger

• 3 fresh cilantro roots, washed and lightly crushed (optional, adds authentic depth)

For the Dressing & Sauce:

• 5 tablespoons freshly squeezed lime juice (about 3–4 juicy limes)

• 3 tablespoons fish sauce

• 1 tablespoon palm sugar or light brown sugar

• 5 cloves garlic, finely minced

• 4 to 6 Thai bird’s eye chilies (adjust to heat preference), finely chopped

• 3 tablespoons chicken stock or water

For Garnish:

• 1 bunch fresh cilantro leaves, roughly chopped

• 3 spring onions (scallions), thinly sliced on the diagonal

• Lime wheels and fresh red chili strips for presentation

Instructions

1. Prepare the Steamer: Set up a large bamboo steamer or a steaming rack over a wok or wide pot filled with about 2 inches of water. Bring the water to a rolling boil over high heat.

2. Prep the Fish: If using whole fish, make 2 or 3 diagonal slashes on both sides of the thickest part of the flesh to ensure even cooking. Lay half of the sliced lemongrass, ginger/galangal, and sliced garlic inside the cavity and underneath the fish on a heatproof dish that fits inside your steamer.

3. Steam the Fish: Place the dish with the fish inside the steamer. Scatter the remaining lemongrass and garlic over the top. Cover tightly with the lid and steam over high heat for 10 to 12 minutes (depending on the thickness of the fish), or until the flesh is opaque and flakes easily with a fork.

4. Mix the Sauce: While the fish is steaming, whisk together the lime juice, fish sauce, palm sugar, minced garlic, chopped Thai chilies, and chicken stock in a small bowl until the sugar fully dissolves.

5. Combine and Serve: Carefully remove the steamed fish from the heat. Tip: Pour away any excess watery liquid that pooled on the plate during steaming so the final sauce isn’t diluted. Immediately pour the vibrant lime and chili dressing evenly all over the hot fish.

6. Garnish: Generously top with fresh cilantro, sliced green onions, lime wheels, and extra chili slices. Serve piping hot alongside a bowl of steamed jasmine rice.

Author: swoosh0018

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