5 from 10 votes
Steamed Fish with Lime Garlic Sauce
This recipe features whole barramundi steamed with lemongrass, paired with a tangy lime garlic sauce flavored with fish sauce, palm sugar, garlic, and Thai chilies. The fish is tender from steaming, with aromatic notes from the lemongrass, while the sauce adds a balance of sweet, sour, and spicy that complements the mild fish.
Servings:
4
servings
Course:
Main Course
Cuisine:
Thai
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.
Cup of Yum
Notes
- Baramundi is traditional but any white fish like tilapia, branzino, or sea bass will work well.