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Plate of Thai Steamed Fish with Coconut Lemongrass Sauce garnished with fresh herbs

Thai Steamed Fish with Coconut Lemongrass Sauce

A quick and flavorful dish of tender steamed fish topped with a warm coconut lemongrass sauce, perfect for a special dinner without the fuss.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

Fish and Cooking Base
  • 4 fillets fish fillets (sea bass, cod, halibut, tilapia, or snapper) Aim for about 1 to 1.5 inches thick.
  • 1 cup coconut milk Full fat is recommended for a silkier sauce.
  • 1 stalk lemongrass Fresh is best; bruise to release aroma.
  • 2 cloves garlic, minced Adds warmth and bite.
  • 1 tbsp ginger, sliced Or substitute with galangal.
  • 1 lime, for zest and juice Both zest and juice are needed.
  • 1 tbsp fish sauce Start with a small amount.
  • 1 tbsp brown sugar or palm sugar Balances flavors.
  • 1 fresh Thai chili, sliced, or crushed red pepper Adjust to taste.
  • 1/4 cup fresh herbs (cilantro, Thai basil, or green onion) For serving.

Method
 

Preparation
  1. Fill a pot with about 1 to 2 inches of water and bring to a gentle simmer.
  2. Pat the fish dry, sprinkle with salt, and place on a heat-safe plate with ginger and bruised lemongrass.
Cooking
  1. Cover the pot and steam the fish for 8 to 12 minutes until it flakes easily.
  2. In a small saucepan, warm coconut milk, garlic, ginger, lemongrass, lime zest, fish sauce, and sugar on medium-low for 5 to 7 minutes.
  3. Turn off heat, stir in lime juice, and adjust seasoning.
Serving
  1. Lift the fish carefully and spoon warm sauce over it.
  2. Garnish with herbs and chili, and serve with lime on the side.

Notes

If using a steamer basket, ensure water does not touch the bottom of the basket. Do not overcook the fish; it should flake easily.