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Steamed Fish with Lime Garlic Sauce

A delightful dish featuring tender steamed fish infused with zesty lime and garlic sauce, perfect for family gatherings or special occasions.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Southeast Asian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1.5 lb whole barramundi or another white fish (cod or tilapia work well too; ensure it’s fresh) Fresh is key for best flavor.
  • 1 stalk lemongrass (use the bottom half, smashed and cut into chunks for maximum flavor) Use fresh lemongrass for the best taste.
  • 0.5 cup good chicken or fish stock Homemade if possible, but store-bought works great too.
For the Sauce
  • 1 tbsp finely chopped palm sugar Brown sugar is a convenient substitute.
  • 4 tbsp lime juice Freshly squeezed for the best taste.
  • 3 tbsp fish sauce Use a high-quality brand for the purest flavors.
  • 1 head garlic, chopped Fresh garlic makes a big difference.
  • to taste Thai chilies, finely chopped Adjust for your heat level preference.
For Garnish
  • 8-10 sprigs cilantro, chopped Fresh cilantro adds vibrant flavor.
  • 1 stalk Chinese celery, cut into 1-inch pieces Optional, but adds delightful crunch.

Method
 

Preparation
  1. Score the fish by making 3 diagonal incisions on each side to help it cook evenly and absorb the marinade.
  2. Stuff the belly of the fish generously with the lemongrass and place it on a plate that fits comfortably in your steamer.
Cooking
  1. Set up your steamer over boiling water and carefully place the plate with the fish in the steamer. Cover it tightly.
  2. Steam the fish for about 8 to 12 minutes or until the flesh is opaque and flakes easily, aiming for a digital thermometer reading of 145°F.
  3. While the fish cooks, heat the stock and palm sugar over medium-high heat until the sugar dissolves and the mixture reaches a gentle boil.
Finishing Touches
  1. In a bowl, combine the heated stock with the chopped garlic, chilies, lime juice, and fish sauce. Adjust seasoning as necessary.
  2. Once the fish is cooked, transfer it to a serving platter and arrange the Chinese celery leaves artistically around it.
  3. Add chopped cilantro to the sauce and pour it generously over the steamed fish. Garnish with extra celery leaves.
  4. Serve immediately with a side of fluffy jasmine rice.

Notes

Let the fish come to room temperature before cooking for even results. Store leftovers in an airtight container for up to 2 days.