Thai Lime Garlic Steamed Fish with Coconut Lemongrass Sauce

Why You’ll Love This Recipe

This dish is a harmonious blend of fresh, zesty lime, fragrant garlic, and the creaminess of coconut milk, with the subtle heat of chili and the earthy fragrance of lemongrass. Steaming the fish ensures that it stays tender and moist, while the coconut lemongrass sauce is a true highlight, bringing a burst of Thai-inspired flavors. It’s light yet full of flavor, making it a perfect choice for seafood lovers and those looking for a dish that’s both healthy and indulgent. With just a few simple ingredients, you can create a restaurant-quality meal at home.

Ingredients

• 1 whole white fish (such as snapper or tilapia), cleaned and scaled

• 4 garlic cloves, minced

• 2 tablespoons fish sauce

• 1 tablespoon lime juice (freshly squeezed)

• 1 tablespoon grated ginger

• 1 red chili, sliced (optional for heat)

• 1 tablespoon brown sugar

• 1 stalk lemongrass, trimmed and smashed

• 1 cup coconut milk

• 1 tablespoon lime zest

• 2 tablespoons fresh cilantro, chopped

• Salt to taste

• Lime wedges, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the fish: Rinse the fish under cold water, then place it on a heatproof plate that fits inside your steamer. Season the fish inside and out with a pinch of salt.

2. Make the garlic-lime marinade: In a small bowl, combine the minced garlic, fish sauce, lime juice, grated ginger, and brown sugar. Stir until the sugar dissolves and the ingredients are well mixed.

3. Marinate the fish: Pour the garlic-lime marinade over the fish, making sure to coat it evenly. Let it marinate for 15-20 minutes.

4. Prepare the steamer: While the fish marinates, bring water to a boil in your steamer or a large pot with a steaming rack. Once the water is boiling, add the smashed lemongrass stalk to the water for extra flavor.

5. Steam the fish: Place the fish on the steaming plate and steam it for about 10-15 minutes or until the fish is fully cooked and flakes easily with a fork. Cooking time may vary depending on the size of the fish.

6. Make the coconut lemongrass sauce: While the fish is steaming, pour the coconut milk into a saucepan. Add the lemongrass stalk (or a few pieces if you prefer) and bring to a simmer over medium heat. Stir occasionally, and allow the coconut milk to reduce by about one-third, which will intensify the flavor. Add lime zest and stir well.

7. Assemble the dish: Once the fish is steamed, carefully remove it from the steamer. Pour the coconut lemongrass sauce over the fish. Garnish with chopped cilantro and extra lime wedges.

8. Serve: Serve your Thai Lime Garlic Steamed Fish with Coconut Lemongrass Sauce immediately with steamed rice or vegetables for a complete meal.

Servings and Timing

• Servings: 2-3 servings

• Prep time: 20 minutes (including marination time)

• Cook time: 20-30 minutes (depending on the size of the fish)

• Total time: 40-50 minutes

Variations

1. Different fish: This recipe works well with any firm white fish, such as cod, halibut, or sea bass.

2. Vegetarian option: You can replace the fish with tofu or tempeh for a plant-based version of this dish. Be sure to use the same marinade and sauce for flavor.

3. Extra heat: If you like your dishes spicy, add more red chili slices or incorporate chili paste into the coconut milk sauce for an extra kick.

4. Herb variations: In addition to cilantro, you can garnish with Thai basil or mint for a different flavor profile.

Storage/Reheating

This dish is best enjoyed fresh, but if you have leftovers, you can store the fish and coconut sauce in an airtight container in the refrigerator for up to 2 days. When reheating, it’s best to gently warm the fish and sauce on the stovetop or in the microwave to prevent overcooking the fish.

FAQs

1. Can I use frozen fish for this recipe?

Yes, you can use frozen fish. Just be sure to thaw it completely before marinating and steaming.

2. Can I use coconut cream instead of coconut milk?

Yes, coconut cream will give the sauce a richer, creamier texture, but it will also be a bit heavier. You can also dilute coconut cream with a bit of water or stock to get a similar consistency to coconut milk.

3. What is the best type of fish to use for steaming?

Firm white fish such as snapper, tilapia, or sea bass are ideal for steaming. They hold up well to the cooking method and absorb the flavors of the marinade.

4. Can I make the sauce ahead of time?

Yes, you can make the coconut lemongrass sauce ahead of time. Just store it in an airtight container in the fridge and reheat it when you’re ready to serve.

5. What if I don’t have lemongrass?

If you don’t have lemongrass, you can substitute it with a bit of lemon zest or lime zest for a similar citrusy note, although the fragrance won’t be as intense.

6. How can I make this dish spicier?

For more heat, increase the amount of red chili or add a teaspoon of chili paste to the coconut sauce. You can also use Thai bird’s eye chilies for an even hotter version.

7. Can I serve this with a side other than rice?

Absolutely! You can serve this dish with steamed vegetables, sautéed greens, or noodles for a delicious variation.

8. How do I know when the fish is done cooking?

The fish is done when it flakes easily with a fork and has turned opaque. Steaming should take about 10-15 minutes depending on the size and thickness of the fish.

9. Can I add other vegetables to the steamed fish?

Yes, you can add vegetables like bok choy, carrots, or mushrooms to the steamer with the fish. These will cook in the steam and absorb some of the fish’s flavors.

10. Is this dish gluten-free?

Yes, this dish is naturally gluten-free, as it uses fresh ingredients and no soy sauce or wheat-based products.

Conclusion

This Thai Lime Garlic Steamed Fish with Coconut Lemongrass Sauce is a fantastic way to bring the exotic flavors of Thailand to your home kitchen. With its fresh ingredients and fragrant coconut sauce, it’s a perfect dish for any seafood lover. Whether you’re serving it for a special dinner or a casual weeknight meal, this recipe will definitely impress your guests and satisfy your taste buds. Simple, flavorful, and healthy—what’s not to love?

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