If you’re craving a dish that captures the essence of Thai cuisine with a burst of fresh, vibrant flavors, look no further. Thai Lime-Garlic Steamed Fish with Coconut Lemongrass Sauce is a tantalizing treat that combines tender, steamed fish with a creamy, aromatic sauce that’s simply irresistible. Whether you’re planning a special dinner or just want to enjoy a taste of Thailand at home, this dish is sure to impress.
Imagine the tender fish, delicately steamed with lime and garlic, absorbing all those zesty and savory flavors. The Coconut Lemongrass Sauce adds a rich, creamy texture with a hint of sweetness and spice, making every bite a delightful experience. It’s a dish that’s not only flavorful but also light and healthy, perfect for a refreshing meal.
Resume of the Recipe: Thai Lime-Garlic Steamed Fish with Coconut Lemongrass Sauce offers a delicious blend of tender fish steamed with lime and garlic, complemented by a creamy coconut lemongrass sauce. This dish is a perfect representation of Thai cuisine, combining fresh ingredients and bold flavors to create a memorable meal.
Exciting Story: This recipe was inspired by a memorable trip to Thailand, where I fell in love with the vibrant and aromatic flavors of Thai cuisine. One dish that stood out was a beautifully steamed fish topped with a creamy coconut sauce that had just the right balance of sweetness and spice. Back home, I experimented with different flavors and ingredients until I recreated that unforgettable dish. Thai Lime-Garlic Steamed Fish with Coconut Lemongrass Sauce quickly became a favorite in our household, bringing a touch of Thailand to our dinner table.
Why This Thai Lime-Garlic Steamed Fish with Coconut Lemongrass Sauce?
- Authentic Thai Flavors: This dish captures the essence of Thai cuisine with fresh, vibrant ingredients and bold flavors.
- Healthy and Light: The steamed fish is a healthy option, and the coconut lemongrass sauce adds a rich but not overly heavy touch.
- Easy to Prepare: With simple steps and readily available ingredients, this recipe is easy to make and perfect for a weeknight dinner or special occasion.
How to Make Thai Lime-Garlic Steamed Fish with Coconut Lemongrass Sauce:
- Prepare the Steamed Fish:
- In a small bowl, mix the minced garlic, lime juice, fish sauce, soy sauce, sugar, and sliced chili (if using).
- Place the fish fillets on a heatproof plate or steaming dish. Pour the garlic-lime mixture over the fish.
- Set up a steamer over a pot of simmering water. Place the plate with the fish in the steamer, cover, and steam for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
- Make the Coconut Lemongrass Sauce:
- In a medium saucepan, combine the coconut milk, lemongrass, fish sauce, sugar, lime juice, chopped chili (if using), and grated ginger.
- Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Remove the lemongrass stalk and stir in the chopped cilantro.
- Serve:
- Carefully remove the fish from the steamer and transfer it to serving plates.
- Spoon the Coconut Lemongrass Sauce over the fish.
- Garnish with fresh cilantro leaves and serve with lime wedges on the side.
Tips:
- Choosing Fish: Opt for firm, white fish fillets that hold up well to steaming.
- Steaming Tips: Ensure your steamer is set up properly and the water is simmering before adding the fish.
- Sauce Thickness: If you prefer a thicker sauce, let it reduce a bit longer on the stove.
Substitutions and Variations:
- Different Proteins: You can use shrimp or chicken instead of fish if desired.
- Vegetable Addition: Add steamed vegetables such as bok choy or bell peppers for a complete meal.
- Coconut Cream: For a richer sauce, substitute some of the coconut milk with coconut cream.
Make a Healthier Version:
- Reduced Sodium: Use low-sodium soy sauce and fish sauce to reduce sodium content.
- Low-Fat Coconut Milk: Opt for light coconut milk to cut down on fat while maintaining flavor.
Closing: And there you have it! Thai Lime-Garlic Steamed Fish with Coconut Lemongrass Sauce is a fantastic way to bring a taste of Thailand to your kitchen. With its fresh, vibrant flavors and easy preparation, it’s sure to become a staple in your recipe collection. Let us know how your dish turns out, and be sure to explore more of our delicious recipes!
Frequently Asked Questions:
- Can I use frozen fish for this recipe?
- Yes, you can use frozen fish. Just make sure to thaw it completely and pat it dry before steaming.
- What can I use instead of lemongrass in the sauce?
- If you can’t find lemongrass, you can use a combination of lime zest and a bit of ginger for a similar flavor profile.
- Can I prepare the sauce ahead of time?
- Yes, you can prepare the coconut lemongrass sauce ahead of time. Store it in the refrigerator and reheat gently before serving.
- How can I adjust the spice level in the sauce?
- Adjust the amount of red chili or omit it altogether if you prefer a milder sauce.
- What side dishes go well with this dish?
- Serve with steamed jasmine rice, rice noodles, or a fresh vegetable salad for a complete meal.
- How do I know when the fish is done?
- The fish is done when it flakes easily with a fork and is opaque throughout.
- Can I make this dish in advance?
- While the fish is best served fresh, you can prepare the sauce in advance and reheat it just before serving.
- How should I store leftovers?
- Store leftover fish and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently.
- Can I use other herbs in the sauce?
- Fresh basil or mint can be used instead of cilantro for a different flavor twist.
- What type of fish works best for steaming?
- Firm white fish such as tilapia, cod, or snapper works best for steaming as it holds its shape well and absorbs flavors beautifully.
Thai Lime-Garlic Steamed Fish with Coconut Lemongrass Sauce
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal1
hour10
minutes1
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Ingredients
For the Steamed Fish:
4 4 fish fillets (such as tilapia, snapper, or cod)
3 cloves 3 garlic, minced
2 tablespoons 2 fresh lime juice
1 tablespoon 1 fish sauce
1 tablespoon 1 soy sauce
1 teaspoon 1 sugar
1 small 1 red chili, finely sliced (optional, for heat)
Fresh cilantro leaves, for garnish
Lime wedges, for serving
For the Coconut Lemongrass Sauce:
1 can 1 (14 oz) coconut milk
1 1 stalk lemongrass, trimmed and smashed
2 tablespoons 2 fish sauce
1 tablespoon 1 sugar
1 tablespoon 1 fresh lime juice
1 small 1 red chili, finely chopped (optional, for heat)
1 teaspoon 1 grated ginger
2 tablespoons 2 chopped fresh cilantro
Directions
- Prepare the Steamed Fish:
- In a small bowl, mix the minced garlic, lime juice, fish sauce, soy sauce, sugar, and sliced chili (if using).
- Place the fish fillets on a heatproof plate or steaming dish. Pour the garlic-lime mixture over the fish.
- Set up a steamer over a pot of simmering water. Place the plate with the fish in the steamer, cover, and steam for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
- Make the Coconut Lemongrass Sauce:
- In a medium saucepan, combine the coconut milk, lemongrass, fish sauce, sugar, lime juice, chopped chili (if using), and grated ginger.
- Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Remove the lemongrass stalk and stir in the chopped cilantro.
- Serve:
- Carefully remove the fish from the steamer and transfer it to serving plates.
- Spoon the Coconut Lemongrass Sauce over the fish.
- Garnish with fresh cilantro leaves and serve with lime wedges on the side.
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