How to make Thai-style steamed fish with lime and ginger

This is a traditional and simple Thai steamed fish dish. In Asia, fish is always steamed whole, but if you prefer to use fillets simply reduce the cooking time. Best of all, steamed fish is one of the quickest and healthiest main dishes to prepare.

Most of the steamed fish recipes call out for chicken broth/chicken stock. I am not using any of them. The marinade we use will ooze out the required amount of water and we are using that while steaming.

We are doing two steps in this recipe. Steaming the fish along with the marinade and serving the fish with the dipping sauce.

If you fancy an Asian fish dish, try this one. Eat it with a bowl of hot white rice and you’re good!

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Things needed to make a Thai steamed fish

Fish

I am using Sea bass/Baramundi in this recipe. Pomfret, Trevally, Threadfin works well for this recipe.

Marinade

The dipping sauce contains soy sauce, fish sauce, sugar,lemon juice for tanginess and chilli flakes.

Fresh ingredients

I am using fresh ingredients. Pound lemongrass, julienned ginger, chopped chilli, chopped cilantro and fresh lime juice and salt to season. Add extra chilli if you like spice. The fresh produce gives the real taste and freshness to the dish. Try to include them to get the maximum from them.

You can add the liquid that was formed while steaming when plating the fish. This liquid is flavourful and gives moisture to the fish.

Thai steamed fish with lime and ginger

A steamed fish made is Thai style with lime and ginger and served with a dipping sauce.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

For dipping sauce 3 minutes mins

Total Time 28 minutes mins

Course Dinner, Lunch, Main Course

Cuisine International, Thai

Servings 4 people

Equipment

• Steamer

Ingredients

  

• 2 Lemongrass
• 1 Chilli
• 2 tbsp Ginger Julien
• 3 tbsp Cilantro leaves
• 1½ tbsp Chopped Shallot
• 2 to 3 tbsp Lemon Juice
• Salt
• 800 gm seabass or Pomfret whole

Dipping sauce

• 1 tbsp Soy sauce
• ¼ tsp Sesame oil
• ¼ tbsp Fish sauce
• ¼ tsp Sugar
• 1 tbsp Lime juice
• ½ tsp Chilli flakes

Instructions

 

Marinade

• Add chopped or pound lemongrass.
• Add chopped chilli.
• Add juliened ginger.
• Add chopped onion.
• Add salt.
• Add lime juice.
• Mix well.
• Add chopped cilantro and mix well.
• Keep aside for 10 minutes. The water will start to ooze out from the marinade.

Fish preparation

• Place the fish on a plate.
• Spread the marinade all over the fish.
• Top the marinade over the fish.
• Place the fish in a lined pan.
• Keep the pan in a hot steamer.
• Keep covered the steamer and cook for 8 to 10 minutes.
• Steamed fish is ready to serve.

Dipping sauce

• Add soy sauce.
• Add fish sauce.
• Add lime juice.
• Add sugar.
• Add sesame oil.
• Add chili flakes.
• Mix well.Dipping sauce is ready.

Plating

• Serve the steamed fish with the dipping sauce.

Notes

• Other than seabass and pomfret, Malabar Trevally and horse mackerel will also work for this recipe.
• If your fish is bigger or smaller then adjust the proportions of ingredients according to the size of the fish.
• The ginger and lime work wonders and results in an appetising dish.
• This is a mild spicy recipe. If you prefer more spiciness add extra chilli.
• The steamed fish tastes good as it is. If you prefer more flavours dipping sauce will be helpful.

Keyword comfort, comfort food, dipping sauce, fish sauce, healthy food, pomfret, seabass, soy sauce, steamed fish

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Tips

• Don’t forget to fill the cavity of the fish with lemongrass, that will give you so much flavour. Then you can place the fish in a serving dish and pour the sauce on top of it.

• The steamed fish is tasty and flavourful as it is. It is absolutely fine if you don’t want to include the dipping sauce while serving.

The same recipe can be baked in a pocket.

The aroma from the ginger and lime juice will increase your appetite for sure.

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