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Thai Lime-Garlic Steamed Fish with Coconut Lemongrass Sauce

A flavorful and tangy Thai dish where whole fish is steamed to perfection and served with a coconut lemongrass sauce, making it an easy yet delicious meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1 whole fish (e.g., sea bass, tilapia, snapper, or trout) 1 whole fish (cleaned and scaled) Ask your fishmonger to clean and scale it.
  • 1 teaspoon salt For seasoning the fish.
  • 1 teaspoon fresh cracked pepper For seasoning the fish.
For the Coconut Lemongrass Sauce
  • 3-4 pieces limes Juiced to taste.
  • 4 cloves garlic Mince for the sauce.
  • 1 piece lemongrass Smash and chop finely.
  • 1-2 pieces bird’s-eye chilies Adjust to taste.
  • 1 cup coconut milk
  • 1 teaspoon fish sauce Use high-quality Thai fish sauce.
  • 1 teaspoon sugar To balance the flavors.
  • /* optional */ a splash of hot water To loosen the sauce if needed.
For Garnishing
  • 1 handful fresh cilantro For garnish.
  • /* optional */ mint leaves For garnish.
  • 1 slice lime Thin slices for decoration.
  • /* optional */ extra chilies For added heat.
  • 1 bulb roasted garlic Optional to scoop cloves onto the plate.

Method
 

Prepare the Fish
  1. Score the flesh of the fish diagonally a couple of times on each side.
  2. Sprinkle salt and fresh cracked pepper on the fish.
  3. Let the fish sit for 20 minutes to absorb flavors and reach room temperature.
Steam the Fish
  1. Prepare your steamer basket with boiling water.
  2. Place the fish on a plate that fits inside the steamer.
  3. Cover tightly and steam for 8-12 minutes, until the flesh is opaque and flakes easily.
Prepare the Sauce
  1. Smash the lemongrass and chop finely.
  2. Juice the limes and mince the garlic and chilies.
  3. Whisk together lime juice, minced garlic, chilies, smashed lemongrass, coconut milk, fish sauce, and sugar.
  4. Taste the sauce and adjust lime or sugar as necessary.
Serve
  1. Place the steamed fish on a large serving platter.
  2. Pour the coconut lemongrass sauce over the fish.
  3. Garnish with cilantro, mint, lime slices, and extra chilies.
  4. Serve with jasmine rice.

Notes

For leftover fish, it makes a great salad the next day with crunchy greens. The sauce can be made ahead, but add lime juice right before serving to maintain freshness.