Thai Lime-Garlic Steamed Fish

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 Thai Lime-Garlic Steamed Fish

Description

Thai Lime-Garlic Steamed Fish is a light yet flavor-packed dish that captures the essence of Thai cuisine—fresh, tangy, and aromatic. The fish is gently steamed until tender and juicy, then topped with a zesty sauce made from lime juice, garlic, chili, and herbs. It’s a refreshing meal that pairs beautifully with jasmine rice or steamed vegetables. Perfect for those who crave bright, clean flavors without heavy oils or sauces.

Ingredients

For the Fish:

  • 1 whole white fish (such as tilapia, snapper, or sea bass), cleaned and scaled (about 1½–2 lbs)

  • 1 tsp sea salt

  • 1-inch piece of ginger, sliced

  • 2 stalks lemongrass, lightly smashed and cut into 4-inch pieces

  • 2 kaffir lime leaves (optional)

For the Lime-Garlic Sauce:

  • 4 cloves garlic, finely minced

  • 3–4 Thai bird’s eye chilies, chopped (adjust to heat preference)

  • 3 tbsp fresh lime juice

  • 1 tbsp fish sauce

  • 1 tsp sugar (or palm sugar)

  • 2 tbsp water

  • 2 tbsp chopped cilantro

  • 1 tbsp chopped green onions

Instructions

  1. Prepare the Fish:
    Pat the fish dry and rub lightly with salt. Stuff the cavity with ginger slices, lemongrass, and lime leaves.

  2. Steam the Fish:
    Place the fish in a steamer over boiling water. Steam for 10–12 minutes (or until the fish flakes easily with a fork).

  3. Make the Sauce:
    In a small bowl, mix lime juice, fish sauce, sugar, water, garlic, and chili. Stir until sugar dissolves.

  4. Combine and Serve:
    Carefully transfer the steamed fish to a serving plate. Pour the lime-garlic sauce evenly over the top. Garnish with cilantro and green onions. Serve hot with steamed jasmine rice.

Notes

  • Use a mild, white-fleshed fish for best results.

  • Adjust the lime and chili levels according to your taste.

  • For an extra aroma, steam the fish on banana leaves or add lemongrass underneath.

  • You can substitute fish fillets instead of a whole fish—just reduce the steaming time to 6–8 minutes.

Tips

  • Fresh lime juice is key—avoid bottled juice for authentic flavor.

  • For an elegant presentation, serve the fish in a long platter with sauce spooned over it.

  • Add a drizzle of sesame oil at the end for a subtle, nutty undertone.

  • If you don’t have a steamer, you can create one by placing a rack inside a large pot with water.

Servings

Serves: 2–3 people
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Nutritional Information (per serving)

  • Calories: 210 kcal

  • Protein: 35 g

  • Fat: 5 g

  • Carbohydrates: 5 g

  • Fiber: 0 g

  • Sodium: 620 mg

  • Sugars: 3 g

Health Benefits

  • High in Protein: Supports muscle growth and repair.

  • Low in Fat: Ideal for a light, heart-healthy meal.

  • Rich in Omega-3s: Promotes brain and cardiovascular health.

  • Vitamin C Boost: Lime provides antioxidants for immunity and skin health.

Q & A

Q1: Can I use fillets instead of a whole fish?
Yes! Fillets work great; just steam for a shorter time (6–8 minutes) depending on thickness.

Q2: What can I use instead of fish sauce?
You can replace it with soy sauce or tamari for a milder, less fishy flavor.

Q3: How can I make it less spicy?
Reduce or omit the Thai chilies and replace with a few slices of red bell pepper for color.

Q4: What side dishes go well with this?
Steamed jasmine rice, sautéed bok choy, or Thai cucumber salad complement the dish perfectly.

Q5: Can this be made ahead of time?
It’s best served fresh, but you can prepare the sauce in advance and refrigerate it for up to 2 days.

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