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Thai Lime Garlic Steamed Fish with Coconut Lemongrass Sauce

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Thai Lime Garlic Steamed Fish with Coconut Lemongrass Sauce is a fragrant and refreshing dish that brings the vibrant flavors of Thai cuisine to your table. Steamed fish is paired with a creamy coconut lemongrass sauce, creating a perfect balance of tangy lime, aromatic garlic, and the subtle heat of chili. A quick, healthy, and indulgent meal, this dish is perfect for seafood lovers and is ideal for both weeknight dinners and special occasions.

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

Instructions

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

  • Make the garlic-lime marinade: In a small bowl, combine the minced garlic, fish sauce, lime juice, grated ginger, and brown sugar. Stir to dissolve the sugar.

  • Marinate the fish: Pour the marinade over the fish, ensuring it is evenly coated. Let it marinate for 15-20 minutes.

  • Prepare the steamer: Bring water to a boil in your steamer or a large pot with a steaming rack. Add the smashed lemongrass to the water for extra flavor.

  • Steam the fish: Place the fish in the steamer and steam for 10-15 minutes, or until the fish flakes easily with a fork.

  • Make the coconut lemongrass sauce: While the fish is steaming, pour the coconut milk into a saucepan and add the lemongrass. Simmer on medium heat for 5-7 minutes until the milk reduces by about one-third. Stir in the lime zest.

  • Assemble the dish: Once the fish is cooked, remove it from the steamer and pour the coconut lemongrass sauce over it. Garnish with cilantro and lime wedges.

  • Serve: Serve immediately with steamed rice or vegetables.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave.

  • Variations:

    • Fish options: You can use any firm white fish such as cod, halibut, or sea bass.

    • Vegetarian option: Replace the fish with tofu or tempeh for a plant-based dish.

    • Extra heat: Increase the chili slices or add chili paste to the coconut sauce for a spicier version.

Find it online: https://avarecipe.com/thai-lime-garlic-steamed-fish-with-coconut-lemongrass-sauce/