Thai Lime Garlic Steamed Fish

This light yet vibrant Thai lime-garlic steamed fish is perfect for when you crave something healthy and loaded with flavor. It brings together aromatic citrus, punchy garlic, and the kick of fresh chili in a dish that always feels special yet comes together in a flash on busy nights.

The first time I served this was during a family potluck and everyone was reaching for more. Now we make it whenever we want a taste of summer no matter the season.

Ingredients

• White fish fillets such as cod or tilapia: Mild flavor and tender texture make them perfect for soaking up marinade Use the freshest fillets you can find for delicate taste
• Limes juiced and zested: Adds brightness and cuts through any richness Pick ones that feel heavy for their size for maximum juice
• Garlic minced: Essential for bold classic Thai flavor Look for firm tight cloves with no green shoots
• Fish sauce: Adds authentic salty savoriness Choose high quality brands for the cleanest taste
• Soy sauce: Balances saltiness and umami flavor Go for low sodium if you want more control over seasoning
• Granulated sugar: Balances tartness and rounds out the flavors Try to use fine sugar so it dissolves easily
• Fresh ginger grated: Brings warmth and zesty notes Look for plump smooth skin on the root
• Red chili finely sliced: Provides heat and color Choose fresher smaller chilies for the most vibrant flavor
• Fresh cilantro chopped: Delivers herbal freshness and the perfect finishing touch Always select bright green leaves with no yellowing

Step-by-Step Instructions

Prep the Fish:

Rinse white fish fillets under running water and pat thoroughly dry using paper towels to ensure the marinade clings well

Mix the Marinade:

In a small bowl combine lime juice and zest with minced garlic fish sauce soy sauce granulated sugar and grated ginger Stir thoroughly until the sugar is fully dissolved to create a bright aromatic marinade

Marinate the Fish:

Lay fish fillets in a shallow dish making sure they are in a single layer Pour the marinade over each piece coating evenly Allow the fish to soak up flavors at room temperature for 15 to 20 minutes

Prepare to Steam:

Transfer the marinated fish along with all the marinade liquid into a steaming dish Scatter sliced red chili and half of the chopped cilantro over the top for vibrant color and flavor

Steam the Fish:

Place the dish into a preheated steamer and steam for 10 to 12 minutes Fish is ready when it turns opaque and flakes easily with a fork Do not overcook to keep it moist and tender

Garnish and Serve:

Carefully remove the dish from the steamer Sprinkle with the remaining fresh cilantro before serving for an herbal finish

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I have a real soft spot for lime in this recipe It lifts up all the flavors and my little one always insists on squeezing extra over his piece which makes us all smile around the table

Storage Tips

Store any leftover fish in a tightly covered container in the fridge for up to two days Reheat gently using a steamer or microwave with a splash of water to keep the fillets from drying out Avoid freezing as the citrus may change texture

Ingredient Substitutions

Swap cod or tilapia for any mild flaky fish like basa sea bass or even snapper For a soy free version use coconut aminos and for extra zest try adding sliced scallion or basil to the garnish

Serving Suggestions

Serve the fish over jasmine rice or steamed rice noodles to soak up the tangy broth Pair with quick stir-fried greens or a fresh cucumber salad for a cooler contrast Top with extra lime wedges if you like even more citrusy punch

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A Taste of Thai Tradition

Steaming fish with citrus and herbs is a Thai technique that highlights the delicate sweetness of fresh seafood This dish is a lighter spin on classic Thai flavors without deep frying or heavy sauces making it approachable for all ages

Common Queries

→ What type of white fish works best?

Cod and tilapia are excellent choices due to their mild flavor and firm, flaky texture. Snapper or halibut can also be used for similar results.

→ How long should the fish marinate?

Allow the fillets to marinate for 15 to 20 minutes at room temperature to let the flavors infuse without breaking down the flesh.

→ How do I know when the fish is fully steamed?

The fillets should be opaque and flake easily with a fork, typically after steaming for 10 to 12 minutes. Avoid overcooking for best texture.

→ Can I adjust the level of spiciness?

Absolutely. Simply reduce or omit the sliced red chili for a milder taste, or add extra chili for a spicier kick.

→ What can I serve alongside this dish?

Steamed jasmine rice, sautéed greens, or a fresh cucumber salad complement the bright flavors perfectly and complete the meal.

→ Is it possible to use a different citrus?

Yes, lemon or even yuzu can be used, though traditional lime provides the most authentic flavor profile for this dish.