Steamed Fish with Lime Garlic Sauce
User Reviews
5
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
Thai
Steamed Fish with Lime Garlic Sauce
Description
Steaming barramundi fish scored on both sides with lemongrass inside the cavity gently cooks the fish while infusing subtle fragrance. The cooking time varies by size, usually 8-12 minutes. Meanwhile, the sauce is prepared by boiling chicken or fish stock with palm sugar until dissolved, then combined with chopped garlic, chilies, fish sauce, and fresh lime juice. This mixture brings a layered flavor profile with sweet, tangy, salty, and spicy elements.
Once steamed, the fish is plated and garnished with Chinese celery and chopped cilantro incorporated into the sauce, which is poured over. This dish is ideal served with jasmine rice to soak up the flavorful sauce and provide a balanced meal.
The recipe notes that other white fish can substitute barramundi if unavailable. The freshness and choice of herbs are important to achieve the authentic taste and aroma.
Ingredients
- 1.5 lb barramundi guts and gills removed (see note 1, or another white fish, whole
- 1 lemongrass bottom half only, smashed and cut in chunks, 1 stalk
- ½ cup chicken stock or fish stock, good quality
- 1 tablespoon palm sugar finely chopped
- 4 tablespoon lime juice
- 3 tablespoon fish sauce
- 1 head garlic chopped
- Thai chilies to taste, finely chopped
- 8-10 cilantro chopped, sprigs
- 1 Chinese celery cut into 1-inch pieces, stalk
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
- Baramundi is traditional but any white fish like tilapia, branzino, or sea bass will work well.
User Reviews
Overall Rating
5
You'll Also Love
