What types of fish are best for making Thai style steamed fish?

The best fish for Thai style steamed fish are firm, white-fleshed varieties that hold up well during steaming. Common choices include barramundi (pla kapong), tilapia, red snapper, grouper, cod, or ling. These fish provide a mild flavor and tender texture that work well with the bold, tangy sauces typical of the dish. Fresh or high-quality frozen fish can be used depending on availability.

How do I prepare the fish before steaming to get the best flavor?

To prepare the fish, scale and gut it thoroughly. Then make three diagonal cuts on each side, cutting down to the bone; this helps the fish cook evenly and absorb the flavors better. Placing aromatic ingredients like smashed lemongrass stalks inside the fish cavity adds fragrance and reduces any fishy odor during cooking.

How long should I steam a whole fish weighing around 1 to 2 kilos?

Steam a whole fish weighing 1 to 2 kilos for approximately 10 to 15 minutes. It’s best to start checking at the 10-minute mark to avoid overcooking. The fish is done when the flesh turns from translucent to opaque white and flakes easily with a fork but still feels firm.

What ingredients are used to make the chili, lime, and garlic sauce served with Thai steamed fish?

The sauce typically includes fresh lime juice, chopped Thai chilies, minced garlic, fish sauce, palm sugar, and a bit of chicken or fish stock to balance the flavors. Fresh cilantro or Chinese celery is often added for garnish. The sauce should be bright and sour with a balanced sweetness, complementing the mild flavor of the steamed fish perfectly.

Can I prepare the sauce while the fish is steaming, and how should I serve the dish?

Yes, you can prepare the sauce simultaneously as the fish steams to have both ready at the same time. Once the fish is cooked, transfer it to a serving platter with raised edges, garnish with Chinese celery or fresh herbs, then spoon the lime, garlic, and chili sauce over the top. Serve immediately with steamed jasmine rice for a complete meal.

Thai Style Steamed Fish with Lime Garlic Sauce Recipe

Name: thai style steamed fish
Prep time: PT-486490H35M13S
Cook time: PT-486490H15M13S
Total time: PT-486490H15M13S
Cuisine: Thai
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

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.

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

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