Description
Thai Lime-Garlic Steamed Fish with Coconut Lemongrass Sauce is a fragrant and light dish featuring tender white fish gently steamed and topped with a creamy coconut sauce infused with fresh lime juice, garlic, ginger, and aromatic lemongrass.
Ingredients
- 4 white fish fillets (such as snapper or cod)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, finely minced (white part only)
- 1 cup full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 small red chili, thinly sliced
- 2 tablespoons chopped fresh cilantro
Instructions
- Season the fish fillets with salt and black pepper.
- Place the fish in a steamer basket over simmering water, cover, and steam for 8–12 minutes until the fish flakes easily with a fork.
- Meanwhile, in a saucepan over medium heat, sauté garlic, ginger, and lemongrass for 1 minute until fragrant.
- Stir in coconut milk, fish sauce, soy sauce, and brown sugar. Simmer gently for 5–7 minutes.
- Remove from heat and stir in lime juice and lime zest.
- Transfer the steamed fish to serving plates and spoon the coconut lemongrass sauce over the top.
- Garnish with sliced red chili and fresh cilantro before serving.
Notes
- Do not overcook the fish to keep it tender and moist.
- Use parchment or banana leaf in the steamer for added aroma.
- Adjust chili level to control heat.
- Serve with jasmine rice or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Thai