Steamed Fish with Lime Garlic Sauce
User Reviews
5.0
15 reviews
Excellent
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Servings
4 servings
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Course
Main Course
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Cuisine
Thai
Steamed Fish with Lime Garlic Sauce
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Easily the most popular steamed fish dish in Thailand. Tart, fresh, garlicky and full of flavour. It's one of the best ways to cook a fresh, delicate white fish.
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Ingredients
- 1.5 lb whole barramundi or another white fish , guts and gills removed (see note 1)
- 1 stalk lemongrass bottom half only, smashed and cut in chunks
- ½ cup good chicken stock or fish stock
- 1 tablespoon finely chopped palm sugar
- 4 tablespoon lime juice
- 3 tablespoon fish sauce
- 1 head garlic chopped
- Thai chilies to taste, finely chopped
- 8-10 sprigs cilantro chopped
- 1 stalk Chinese celery cut into 1-inch pieces
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Instructions
- Score the fish by making 3 diagonal incisions on each side of the fish, making sure the cuts on the two sides are perpendicular to each other. Stuff the belly of the fish with the lemongrass and place on a plate. Steam the fish over fully boiling water for about 8-12 minutes, depending on the size of the fish. (For the massive one we used in the video, it took 20 minutes)
- Meanwhile, heat the stock and the sugar over medium high heat until the stock boils and the sugar is completely dissolved. Pour into a bowl. To the hot stock, add garlic, chilies, fish sauce and lime juice; stir to combine. Taste and adjust seasoning.
- When the fish is done, transfer the fish onto a serving platter. Stuff most of the Chinese celery leaves around the sides of the fish. Add the chopped cilantro into the sauce and stir to mix. Pour the sauce over the fish. Garnish with extra Chinese celery leaves and serve with some jasmine rice.
Notes
- Barramundi (Asian sea bass) is the most common fish used for this recipe, but it will work will with any other white fish such as tilapia, branzino or sea bass.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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