Thai Style Steamed Fish with Zesty Lime and Garlic Sauce Recipe

Benefits and Advantages of thai style steamed fish

Thai style steamed fish offers a delightful combination of ease and healthfulness, making it a standout dish in any culinary repertoire. Its preparation requires minimal ingredients and limited cooking time, which appeals to busy individuals seeking nutritious meals without complexity. The steaming method preserves the fish’s natural flavors and moisture, while reducing the need for added fats, making it a low-calorie option ideal for weight-conscious diners. Rich in omega-3 fatty acids and lean protein, this dish supports heart health and muscle maintenance. Additionally, the use of fresh herbs and light seasonings enhances digestion and provides antioxidants, further boosting its health benefits. Its distinct, aromatic profile sets it apart from other seafood dishes, appealing to those who enjoy vibrant, authentic Thai flavors. This versatility allows it to be easily adapted for various dietary preferences, including gluten-free and low-fat diets, amplifying its appeal.

Essential Ingredients for thai style steamed fish

• 1 whole barramundi (about 1 to 2 kilos), scaled, gutted, and gills removed
• 5 stalks lemongrass, bottom halves bruised and cut into chunks
• 1 cup (240 ml) good chicken or fish stock, fresh or canned
• 2 tablespoons finely chopped palm sugar (or 1 teaspoon sugar as an alternative)
• 8 tablespoons (about 120 ml) freshly squeezed lime juice
• 6 tablespoons fish sauce
• 2 heads garlic (approximately 10 cloves), coarsely chopped or 4 garlic cloves finely chopped
• 4 to 6 Thai bird’s eye chilies, finely chopped (adjust to preferred spiciness)
• 20 to 25 sprigs cilantro (coriander), chopped
• 1 to 2 stalks Chinese celery, cut into 1-inch pieces (use leaves for garnish)
• Sea salt, to taste
• Optional garnishes: lime slices, additional coriander leaves, thinly sliced red chili

Dietary Substitutions to Customize Your thai style steamed fish

To accommodate diverse dietary preferences, the Thai style steamed fish recipe is flexible. For those who prefer other fish, options like tilapia, snapper, cod, halibut, grouper, branzino, or sea bass provide similar texture and cooking qualities. If you need a vegan or vegetarian substitute, firm tofu or eggplant can replace the fish and absorb the lime and garlic sauce well. Gluten-free eaters should use gluten-free fish sauce or substitute with tamari or coconut aminos. To adjust heat levels, reduce or omit bird’s eye chilies, or replace them with milder peppers for less spiciness. Fresh mint leaves can be used instead of cilantro for a different herbal note. When cilantro or Chinese celery is unavailable, fresh parsley or scallions serve as good alternatives for garnish and subtle flavor components. These substitutions maintain the dish’s essence while broadening its suitability for various dietary needs.

How to Prepare the Perfect thai style steamed fish: Step-by-Step Guide

1. Prepare the Fish: Make three diagonal cuts on both sides of the whole barramundi, cutting down to the bone to allow even cooking and flavor penetration. Stuff bruised lemongrass stalks inside the fish cavity to impart a fresh aroma.
2. Steam the Fish: Place the fish on a heatproof plate with raised edges, ideally on a bed of lemongrass or Chinese celery, and set up a steamer over high boiling water. Cover with a lid and steam the fish for 10 to 15 minutes, depending on its size and thickness, until the flesh turns opaque and flakes easily.
3. Prepare the Sauce: While the fish is steaming, bring the chicken or fish stock to a boil in a saucepan. Add chopped palm sugar and stir until dissolved, then transfer to a bowl and let it cool slightly.
4. Flavor the Sauce: Stir in fish sauce, freshly squeezed lime juice, coarsely chopped garlic, finely chopped bird’s eye chilies, and chopped cilantro. Adjust salt and sugar to balance sourness, saltiness, and sweetness.
5. Serve: Arrange Chinese celery pieces on a serving platter with raised edges to hold sauce. Carefully transfer the steamed fish onto the platter and pour the prepared lime chili garlic sauce evenly over it. Ensure chili and garlic pieces are well distributed over the flesh. Garnish with celery leaves, lime slices, extra coriander, and sliced red chili as desired. Serve immediately alongside steamed jasmine rice.

Advanced Tips and Variations

• Fresh Fish Selection: Use the freshest whole fish available, such as sustainably sourced barramundi or other firm white fish, to maximize flavor and texture.
• Add Layers of Aroma: Include a few kaffir lime leaves during steaming for a citrusy note that complements the lime sauce.
• Enhance Sauce Complexity: Mix in thinly sliced fresh ginger along with garlic for added warmth and fragrance in the sauce.
• Adjust Spice Level: Increase bird’s eye chilies for more heat or add homemade chili oil drizzle when serving for extra kick.
• Milder Versions: Substitute chilies with sweet bell peppers or omit for a gentle flavor suitable for sensitive palates.
• Vegan Alternatives: Steam marinated firm tofu or sliced king oyster mushrooms with the same aromatics and sauce to recreate this dish in a plant-based form.
• Add Texture: Garnish with crushed roasted peanuts or toasted sesame seeds for a pleasant crunch contrast.
• Side Pairings: Serve with steamed jasmine rice and lightly blanched Asian greens like bok choy or Chinese broccoli to balance flavors and provide nutrition.

This traditional Thai recipe is versatile yet authentic, offering bold, fresh flavors that can be personalized for any taste preference or dietary need.

How to Store thai style steamed fish: Best Practices

Maintaining the freshness and flavor of thai style steamed fish after cooking requires correct storage techniques:

• Cool Quickly: Allow the fish to cool at room temperature for no more than two hours post-cooking.
• Separate Storage: Store the steamed fish and lime garlic sauce separately in airtight containers to prevent sogginess.
• Refrigeration: Keep the fish and sauce refrigerated and consume within 48 hours for best quality.
• Avoid Freezing: Freezing is generally not recommended as it may alter the texture and delicate flavor of the steamed fish and fresh herbs.
• Gentle Reheating: Warm the fish gently in a steamer or microwave covered loosely to retain moisture; reheat the sauce separately and combine just before serving.

Following these steps helps you enjoy the bright flavors and moist texture of this dish even as leftovers.

Nutritional Value of thai style steamed fish

FAQs: Frequently Asked Questions About thai style steamed fish

thai style steamed fish

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★★★★★

5 from 1 reviews

• Author: Isabella Hayes
• Total Time: 30-35 minutes
• Yield: 4 servings
• Diet: Gluten-Free

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Description

🐟 Thai Style Steamed Fish offers a healthy, fragrant seafood dish infused with zesty lime and aromatic garlic sauce.
🍋 This recipe balances sour, salty, sweet, and spicy flavors, perfect for a light yet satisfying meal served with jasmine rice.

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Ingredients

– 1 whole barramundi (about 1 to 2 kilos), scaled, gutted, and gills removed

– 5 stalks lemongrass, bottom halves bruised and cut into chunks

– 1 cup (240 ml) good chicken or fish stock, fresh or canned

– 2 tablespoons finely chopped palm sugar (or 1 teaspoon sugar as an alternative)

– 8 tablespoons (about 120 ml) freshly squeezed lime juice

– 6 tablespoons fish sauce

– 2 heads garlic (approximately 10 cloves), coarsely chopped or 4 garlic cloves finely chopped

– 4 to 6 Thai bird’s eye chilies, finely chopped (adjust to preferred spiciness)

– 20 to 25 sprigs cilantro (coriander), chopped

– 1 to 2 stalks Chinese celery, cut into 1-inch pieces (use leaves for garnish)

– Sea salt, to taste

– Optional garnishes: lime slices, additional coriander leaves, thinly sliced red chili

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Instructions

Prepare the Fish: Make three diagonal cuts on both sides of the whole barramundi, cutting down to the bone to allow even cooking and flavor penetration. Stuff bruised lemongrass stalks inside the fish cavity to impart a fresh aroma.

Steam the Fish: Place the fish on a heatproof plate with raised edges, ideally on a bed of lemongrass or Chinese celery, and set up a steamer over high boiling water. Cover with a lid and steam the fish for 10 to 15 minutes, depending on its size and thickness, until the flesh turns opaque and flakes easily.

Prepare the Sauce: While the fish is steaming, bring the chicken or fish stock to a boil in a saucepan. Add chopped palm sugar and stir until dissolved, then transfer to a bowl and let it cool slightly.

Flavor the Sauce: Stir in fish sauce, freshly squeezed lime juice, coarsely chopped garlic, finely chopped bird’s eye chilies, and chopped cilantro. Adjust salt and sugar to balance sourness, saltiness, and sweetness.

Serve: Arrange Chinese celery pieces on a serving platter with raised edges to hold sauce. Carefully transfer the steamed fish onto the platter and pour the prepared lime chili garlic sauce evenly over it. Ensure chili and garlic pieces are well distributed over the flesh. Garnish with celery leaves, lime slices, extra coriander, and sliced red chili as desired. Serve immediately alongside steamed jasmine rice.

Notes

🌿 Use bruised lemongrass stalks in the cavity to reduce fishy aroma and add fragrance.
⏰ Monitor steaming time carefully to avoid overcooking; fish is done when flesh is opaque and firm.
🌶️ Adjust bird’s eye chilies to control spice level; omit for milder flavor.

• Prep Time: 20 minutes
• Cooking Time: 10-15 minutes
• Cook Time: 10-15 minutes
• Category: Main Dish
• Method: Steaming
• Cuisine: Thai

Nutrition

• Serving Size: 1 serving
• Calories: 180 kcal
• Sugar: 4 g
• Sodium: 900 mg
• Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 70 mg

Keywords: Thai Steamed Fish, Lime Garlic Sauce, Healthy Seafood, Fragrant Fish