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Silky coconut, juicy fish, and heaps of fresh Thai flavors make this Thai Lime-Garlic Steamed Fish shine. You'll pull it together on a random Tuesday but it's cool enough to impress at a dinner get-together. I love how the bright lime and lemongrass wake up even the grayest days.
When I cooked this the first time, my whole place smelled amazing with coconut and herbs. My family was hovering until it was ready. Now it's the go-to comfort food request, especially when we want something chill but tasty.
Tasty Ingredients
- Fish fillets (think tilapia, cod, or snapper): Go for a firm, white fish that's fresh—can't beat it
- Minced garlic: Big savory flavor, so use nice fat cloves and mince right before using for max aroma
- Lime juice: Brings punchy brightness. Roll the lime on your counter first to get the most juice out
- Fish sauce: Gives that classic salty, savory hit. Go for a good Thai brand if you can find one
- Soy sauce: Adds that little bit of color and taste. Grab low-salt if you want to go easy on sodium
- Sugar: Helps everything mingle. Use white or coconut sugar—whatever you have
- Finely sliced red chili: A gentle kick. Use Thai bird chili for more heat, or just leave it out if spicy isn’t your thing
- Bunch of cilantro leaves: Makes everything taste bright and fresh. Chop it up right before you plate
- Wedges of lime: Hand these out so folks can add more zing at the table
- Canned coconut milk: Full-fat is best for creaminess and deep flavor. Shake up the can before you pop it open
- Lemongrass stalk: Smash to release loads of aroma. Pick stalks that feel sturdy and smell nice
- Fish sauce (yes, again): Binds the sauce together
- Coconut sugar or white sugar: For a touch of mellow sweetness in the sauce
- Fresh lime juice (again): Keeps the sauce lively and tart
- Red chili (one more time): Optional, for a little spice if you like
- Fresh grated ginger: Brings a bit of warmth and sharpness. Fresh is so much better than dry
- Chopped cilantro: Tosses a bit of herby green flavor right into the sauce
Simple Steps
- Mix Up the Flavor Marinade:
- Toss your chopped garlic, lime juice, soy sauce, fish sauce, sugar, and sliced chili in a bowl. Stir until the sugar gets dissolved. You're building all that tasty Thai flavor right here.
- Get Fish Ready and Marinating:
- Lay the fish out on a plate that fits your steamer. Pour the tangy garlic-lime mix over it, making sure it covers everything. Chill a few minutes so all that goodness soaks in while you get the rest set up.
- Steam the Fish:
- Put your steamer over some boiling water. Carefully set the fish plate inside, cover, and let it steam for about twelve minutes. You're looking for fish that flakes apart but isn't dry—don't walk away for too long near the end.
- Start the Coconut Lemongrass Sauce:
- In a pan, add coconut milk, smashed lemongrass, sugar, fish sauce, lime juice, chopped chili, and ginger. Stir it all up and let it slowly bubble for ten minutes. The sauce should get fragrant and a bit thicker.
- Finish Off the Sauce:
- Pull out the lemongrass stalk. Mix in fresh cilantro just before serving so the color and perkiness stay sharp.
- Plate and Dress Up Your Fish:
- Slide the fish onto your serving plates. Pour that creamy coconut sauce over the top. Sprinkle more cilantro and hand out lime wedges for extra juice right at the table.
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This always makes me think of big family birthdays—everyone passing extra sauce around, plenty of lime wedges. The standout for me is the fresh lemongrass. It fills the room with citrusy vibes and feels special every time.
Keeping Leftovers
If you’ve got extras, stash them in a tight-sealing glass box in the fridge—good for two days. To warm up, cover and microwave or gently heat on the stove with a splash of water or coconut milk. Herbs on top are best fresh, so add those last.
Swap Suggestions
Can’t track down lemongrass? Try a strip of lime peel and a few bashed cilantro stems for a similar aroma. Use any mild, sturdy fish fillets you like. Coconut sugar makes it extra Southeast Asian if you’re into that—otherwise, white sugar is totally fine.
Ways to Serve
Spoon this fish over steaming jasmine or coconut rice to soak up all the creamy goodness. Try some bright greens like bok choy or asparagus alongside for crunch. If you're going full Thai, whip up a cucumber salad and pour some iced tea too.
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Where This Dish Comes From
Steamed fish with tangy citrus and coconut sauce is a total comfort meal in Thai homes, especially when folks are celebrating. Thai dishes blend spicy, sour, salty, and sweet all at once—you’ll catch them all in every forkful. Coconut milk and lemongrass are everyday musts in Southeast Asian cooking. They bring that extra layer of flavor that’s so hard to top.
Frequently Asked Questions
- → Which type of fish fillet works best for this dish?
Snapper, cod, or tilapia are awesome for steaming. They keep their shape and soak up all those flavors.
- → Can I make the coconut lemongrass sauce in advance?
Totally! Make the sauce early, warm it up when needed, and mix in some fresh cilantro right before you pour it on.
- → What is the best way to steam fish without a steamer basket?
No steamer? Just set a heat-safe plate with your fish on a rack or even an upside-down bowl inside a pot. Cover and let it steam over simmering water.
- → How can I adjust the heat level?
Put in more chiles if you like it hot. Leave them out if you want it calmer, but you’ll still get those great flavors.
- → What side dishes pair well with this?
Jasmine rice, stir-fried green veggies, or even charred veggies all go really well on the side. Super tasty together.