Thai Steamed Fish Recipe With Lime and Garlic
This Thai steamed fish recipe with lime and garlic is loaded with zesty flavors and fresh herbs like coriander and celery. It’s the perfect blend of citrusy, a bit spicy, and a whole lot garlicky. It’s a no fuss Thai dinner that’s as refreshing as it is easy to whip up.
For more Thai fish recipes, check out my popular Thai crispy fish with tamarind sauce and this irresistible Thai red curry fish.
Thai steamed fish with lime and garlic
This Thai lime garlic steamed fish recipe is both easy and full of flavor. I went with tilapia since it’s like a sponge for all that tangy lime and umami fish sauce.
It’s perfect for those busy weeknights when you want something healthy but don’t want to fuss too much in the kitchen. The sauce is a zesty mix of fresh lime juice sweetened up with a bit of palm sugar – it’s sweet, it’s sour, it’s totally irresistible
I use a whole head of garlic, which means your kitchen’s going to smell amazing. Thai people love a bit of heat, so we throw in a bunch of chilies to make sure every bite has a little spice.
To top it all off, I give it a topping of fresh coriander and crunchy celery. You can totally add others as well, like green onions or even mint.
Best type of fish
Thai steamed fish with lime and garlic can be made with any flaky white fish. I like to use tilapia since it’s always available at the local street food market in my rural village. It’s really cheap in Thailand, too.
Don’t be afraid to use other fish though, red snapper, cod, barramundi, or grouper are all great choices.
Thai-style steamed fish is all about simple Thai cooking that’s doable for every home cook.
A quick dinner big on flavor? Yes please!
Ingredients
Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.
- Fish – The star of the show – fresh tilapia, but feel free to sub with any white flesh fish of your preference.
- Palm sugar – Unmissable here is the caramel-like sweetness from palm sugar.
- Fish sauce – Fish sauce adds umami and a slightly salty flavor.
- Garlic – Pungent garlic completes this meal, use as much as 1 head of garlic.
- Lime – A key ingredient is fresh lime juice, the sour flavor is really present in this fish recipe.
- Coriander, celery – After steaming the fish, it’s topped with fresh coriander and celery.
- Lemongrass – We use lemongrass to give the fish a nice aromatic flavor.
- Chilies – I like to use spicy Thai chilies for a fiery kick of heat. If you can’t handle spicy food, feel free to use mild chilies like jalapeños or others.
Most ingredients are available at Asian grocery stores.
How to make spicy Thai fish
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Make sure the fish is cleaned and gutted. Create 3 to 4 diagonal incisions on each side of the fish to allow even cooking. Fill the fish’s abdominal with lemongrass.
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Steam the fish for 10 to 15 minutes. Adjust the time based on the fish’s size.
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Pound garlic, coriander root, and chilies with a mortar and pestle. Add palm sugar, fish sauce, fresh lime juice and mix into 1 sauce.
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After steaming, transfer the steamed fish to a serving dish and top with the sauce. Garnish with coriander and celery. Serve immediately.
Tips for the best steamed fish
- You can use fish fillet as well. Not so fond of steaming a whole fish? Use a fish fillet instead.
- Infuse with aromatics. Stuff the cavity of the fish with your favorite aromatics like lemongrass, ginger, or even fresh herbs.
- Use fresh ingredients. Try getting your fish at a market. The fresher the fish, the better the taste.
- Choose the right fish. Choose a fresh, firm-fleshed fish like sea baas, tilapia, or halibut.
- Check for doneness. The fish is done when its flesh is opaque and flakes easily with a fork. Check near the backbone, which is the last part to cook.
Kitchen tools
- Measuring spoons and cups
- Mortar and pestle
- Tongs or spatula
- Heatproof plate: The fish is placed on the plate during steaming. Alternatively, you can use a banana leaf.
- Steaming pot
How to serve
After steaming the fish, transfer it to a serving dish. Top it with the sauce, sprinkle freshly chopped herbs on top of the fish, and finish with thin slices of lime. Serve with steamed jasmine rice.
How to store and reheat
Leftovers of your Thai fish with lime and garlic can be stored in your refrigerator for up to 3 days. Let them cool down before transferring them to an airtight container. Ideally, you want to store any leftover sauce and fish in separate airtight containers.
Reheating instructions: Reheat in a pan until heated through.
What to serve with Thai steamed fish?
Thai steamed fish can be served with jasmine rice or sticky rice. Additionally, a side of steamed or stir-fried vegetables complements the flavors of the fish. Full a complete Thai meal, serve with a Thai salad, a soup, or appetizers.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free. However, make sure to always double-check the labelling of your ingredients.
How can I tell when the fish is cooked?
The fish is done when its flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C) when checked with a food thermometer.
More Thai fish recipes you’ll love
- Kanom jeen nam ya – Rice noodles with Thai fish curry.
- Tom yum pla – Healthy Thai fish soup.
- Tod mun pla
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Thai Steamed Fish Recipe With Lime and Garlic
Ingredients
- 35 ounces fish tilapia
- 5.5 tablespoons lime juice
- 5 tablespoons fish sauce
- 1 tablespoon palm sugar chop to measure
- 10 cloves garlic chopped
- 10 chilies Thai chilies, to taste
- 1/3 cup coriander chopped
- 2 coriander root
- 1/3 cup celery chopped
- 2 lemongrass cut into 2 or 3 pieces
Instructions
- Make sure the fish is cleaned and gutted. Create 3 to 4 diagonal incisions on each side of the fish to allow even cooking. Fill the fish’s abdominal with lemongrass.
- Steam the fish for 10 to 15 minutes. Adjust the time based on the fish’s size.
- Pound garlic, coriander root, and chilies with a mortar and pestle. Add palm sugar, fish sauce, fresh lime juice and mix into 1 sauce.
- After steaming, transfer the steamed fish to a serving dish and top with the sauce. Garnish with coriander and celery. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- Thai chilies can be spicy, adjust the amount of chilies to your heat tolerance.
- Not so fond of steaming a whole fish? Use fish fillet instead.
- Serve with jasmine rice.
