{"id":20502,"date":"2026-11-09T16:50:37","date_gmt":"2026-11-09T16:50:37","guid":{"rendered":"https:\/\/swoosh0018.com\/?p=20502"},"modified":"2026-11-09T16:50:37","modified_gmt":"2026-11-09T16:50:37","slug":"thai-style-steamed-white-fish-with-chili-lime-garlic","status":"publish","type":"post","link":"https:\/\/swoosh0018.com\/?p=20502","title":{"rendered":"Thai-Style Steamed White Fish with Chili, Lime &#038; Garlic"},"content":{"rendered":"<h3 dir=\"ltr\" data-path-to-node=\"2\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-20503\" src=\"https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/11\/Thaifish_swoosh0018.webp\" alt=\"\" width=\"1024\" height=\"559\" srcset=\"https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/11\/Thaifish_swoosh0018.webp 1024w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/11\/Thaifish_swoosh0018-300x164.webp 300w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/11\/Thaifish_swoosh0018-768x419.webp 768w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/11\/Thaifish_swoosh0018-769x420.webp 769w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/11\/Thaifish_swoosh0018-150x82.webp 150w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/11\/Thaifish_swoosh0018-600x328.webp 600w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/11\/Thaifish_swoosh0018-696x380.webp 696w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/11\/Thaifish_swoosh0018-433x236.webp 433w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/h3>\n<ul dir=\"ltr\" data-path-to-node=\"3\">\n<li>\n<p dir=\"ltr\" data-path-to-node=\"3,0,0\"><b data-path-to-node=\"3,0,0\" data-index-in-node=\"0\">Prep time:<\/b> 15 minutes<\/p>\n<\/li>\n<li>\n<p dir=\"ltr\" data-path-to-node=\"3,1,0\"><b data-path-to-node=\"3,1,0\" data-index-in-node=\"0\">Cook time:<\/b> 10 to 12 minutes<\/p>\n<\/li>\n<li>\n<p dir=\"ltr\" data-path-to-node=\"3,2,0\"><b data-path-to-node=\"3,2,0\" data-index-in-node=\"0\">Servings:<\/b> 2 to 4<\/p>\n<\/li>\n<\/ul>\n<h4 dir=\"ltr\" data-path-to-node=\"4\">Ingredients<\/h4>\n<p dir=\"ltr\" data-path-to-node=\"5\"><b data-path-to-node=\"5\" data-index-in-node=\"0\">For the Fish:<\/b><\/p>\n<ul dir=\"ltr\" data-path-to-node=\"6\">\n<li>\n<p dir=\"ltr\" data-path-to-node=\"6,0,0\">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)<\/p>\n<\/li>\n<li>\n<p dir=\"ltr\" data-path-to-node=\"6,1,0\">3 stalks lemongrass, tough outer layers removed, finely minced or bruised<\/p>\n<\/li>\n<li>\n<p dir=\"ltr\" data-path-to-node=\"6,2,0\">4 cloves garlic, thinly sliced<\/p>\n<\/li>\n<li>\n<p dir=\"ltr\" data-path-to-node=\"6,3,0\">3 slices fresh galangal or ginger<\/p>\n<\/li>\n<li>\n<p dir=\"ltr\" data-path-to-node=\"6,4,0\">3 fresh cilantro roots, washed and lightly crushed (optional, adds authentic depth)<\/p>\n<\/li>\n<\/ul>\n<p dir=\"ltr\" data-path-to-node=\"7\"><b data-path-to-node=\"7\" data-index-in-node=\"0\">For the Dressing &amp; Sauce:<\/b><\/p>\n<ul dir=\"ltr\" data-path-to-node=\"8\">\n<li>\n<p dir=\"ltr\" data-path-to-node=\"8,0,0\">5 tablespoons freshly squeezed lime juice (about 3\u20134 juicy limes)<\/p>\n<\/li>\n<li>\n<p dir=\"ltr\" data-path-to-node=\"8,1,0\">3 tablespoons fish sauce<\/p>\n<\/li>\n<li>\n<p dir=\"ltr\" data-path-to-node=\"8,2,0\">1 tablespoon palm sugar or light brown sugar<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,3,0\">5 cloves garlic, finely minced<\/p>\n<\/li>\n<li>\n<p dir=\"ltr\" data-path-to-node=\"8,4,0\">4 to 6 Thai bird&#8217;s eye chilies (adjust to heat preference), finely chopped<\/p>\n<\/li>\n<li>\n<p dir=\"ltr\" data-path-to-node=\"8,5,0\">3 tablespoons chicken stock or water<\/p>\n<\/li>\n<\/ul>\n<p dir=\"ltr\" data-path-to-node=\"9\"><b data-path-to-node=\"9\" data-index-in-node=\"0\">For Garnish:<\/b><\/p>\n<ul dir=\"ltr\" data-path-to-node=\"10\">\n<li>\n<p dir=\"ltr\" data-path-to-node=\"10,0,0\">1 bunch fresh cilantro leaves, roughly chopped<\/p>\n<\/li>\n<li>\n<p dir=\"ltr\" data-path-to-node=\"10,1,0\">3 spring onions (scallions), thinly sliced on the diagonal<\/p>\n<\/li>\n<li>\n<p dir=\"ltr\" data-path-to-node=\"10,2,0\">Lime wheels and fresh red chili strips for presentation<\/p>\n<\/li>\n<\/ul>\n<h4 dir=\"ltr\" data-path-to-node=\"12\">Instructions<\/h4>\n<ol dir=\"ltr\" start=\"1\" data-path-to-node=\"13\">\n<li>\n<p dir=\"ltr\" data-path-to-node=\"13,0,0\"><b data-path-to-node=\"13,0,0\" data-index-in-node=\"0\">Prepare the Steamer:<\/b> 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.<\/p>\n<\/li>\n<li>\n<p dir=\"ltr\" data-path-to-node=\"13,1,0\"><b data-path-to-node=\"13,1,0\" data-index-in-node=\"0\">Prep the Fish:<\/b> 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.<\/p>\n<\/li>\n<li>\n<p dir=\"ltr\" data-path-to-node=\"13,2,0\"><b data-path-to-node=\"13,2,0\" data-index-in-node=\"0\">Steam the Fish:<\/b> 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 <b data-path-to-node=\"13,2,0\" data-index-in-node=\"179\">10 to 12 minutes<\/b> (depending on the thickness of the fish), or until the flesh is opaque and flakes easily with a fork.<\/p>\n<\/li>\n<li>\n<p dir=\"ltr\" data-path-to-node=\"13,3,0\"><b data-path-to-node=\"13,3,0\" data-index-in-node=\"0\">Mix the Sauce:<\/b> 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.<\/p>\n<\/li>\n<li>\n<p dir=\"ltr\" data-path-to-node=\"13,4,0\"><b data-path-to-node=\"13,4,0\" data-index-in-node=\"0\">Combine and Serve:<\/b> Carefully remove the steamed fish from the heat. <i data-path-to-node=\"13,4,0\" data-index-in-node=\"68\">Tip: Pour away any excess watery liquid that pooled on the plate during steaming so the final sauce isn&#8217;t diluted.<\/i> Immediately pour the vibrant lime and chili dressing evenly all over the hot fish.<\/p>\n<\/li>\n<li>\n<p dir=\"ltr\" data-path-to-node=\"13,5,0\"><b data-path-to-node=\"13,5,0\" data-index-in-node=\"0\">Garnish:<\/b> Generously top with fresh cilantro, sliced green onions, lime wheels, and extra chili slices. Serve piping hot alongside a bowl of steamed jasmine rice.<\/p>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[926,927],"tags":[],"class_list":["post-20502","post","type-post","status-publish","format-standard","category-food","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Thai-Style Steamed White Fish with Chili, Lime &amp; Garlic - Swoosh0018.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swoosh0018.com\/?p=20502\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Thai-Style Steamed White Fish with Chili, Lime &amp; 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