RECIPE -Lime Garlic Thai Steamed Fish

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Steamed fish is a must for the Chinese Lunar New Year. It symbolizes surplus and wealth. gōng xǐ fā cái. This recipe is an authentic Thai steamed fish with lime sauce.

You can use the whole fish or fillets of fish depending on your reference. Some people don’t want to deal with the fish bones. The fish commonly found in Thai markets and served at restaurants is Pla Krapong or Barramundi. I use Sea bass because it can be found at the 99 Ranch Market around my area.

There are 2 steps

1. Steam fish – You can use a steamer or a wok with a steaming rack. If you don’t have either of them, no worry, I’ll show you how to work around it.

2. Making Thai lime sauce to pour over the fish. It is supposed to be sour, spicy, and garlicky. It will be saucy & soupy. This recipe includes ginger into it because I love ginger. If you don’t care for ginger, you can skip it.

Whole fish is usually served in a lime broth which you can ladle over the fish and scoop up as you eat it.

Steam fish

1.5 – 2 lbs. whole white fish or fillet fish
5 stalks thinly sliced ginger
4 stalks lemongrasses – cut into 4” long and crush them

Instructions
• Clean fish: remove scales, guts, gills, etc. either by yourself or by the butcher when purchased. Pat it dry.
• Make three score cuts down to the bone on both sides to help the fish to cook faster.
• Place fish on a plate topped with ginger slices. Stuff 2 crushed lemongrass inside of the fish. For fish fillet, place crushed lemongrass on a plate and place the fillet on top of lemongrass.
• Prepare a wok or steamer and heat up enough water about 2” high for steaming add 2 smashed lemongrasses to add more aroma, helps reduce the fishy smell.
• As soon as water boils, place plate of fish on the steamer rack or on the steamer. Cover and steam for about 15-20 minutes or until cooked. For 1 lb fish fillet takes about 10-15 minutes. It depends on the thickness of fish. Check the thickest part of the fish by using fork or knife. See if it turns white not the transparent look of raw fish. If not cooked, steam a little longer
• No steamer: Form aluminum foil into long thick trip about 2” high and curl it into a circle and use it as a steaming rack. Please see my video.
• While waiting for the fish, prepare Thai lime sauce.
• When fish is fully cooked, drain and discard the fish water, ginger slices, and lemongrass
• Scoop the Thai lime sauce over the fish and garnish with fresh cilantro, celery, and 3 thinly lime/lemon wedges.

Thai Lime Sauce

1 cup chicken broth or fish broth
1.5 tbsp palm sugar or regular sugar to balance the sour and salty
4 tbsp fish sauce
4 tbsp lime/lemon juice
1 tbsp thinly sliced garlic or chopped garlic - I prefer sliced garlic so that people who don’t like garlic are able to avoid having it.
1 tbsp finely sliced ginger – optional, it’s my own preference. Ginger always goes well with fish
2-4 pcs Thai chilies or 1 red jalapeno – slice into big piece so that no one accidently bit into it. But if you like spicy, just chop it into little pieces
3 stalks Chinese celery, cut in 1-inch pieces and save some for garnish
1 small bunch cilantro, cut in 1-inch pieces and save some for garnish

This sauce is for 1.5 – 2 lbs. whole fish. If you make 1 lb fish fillet, use half of the sauce ingredients.

Making sauce

• Heat the chicken broth to boiling, add palm sugar and fish sauce. Or microwave it for 30 seconds. Let it cool down a little bit.
• The broth should still be warm when adding garlic, chilies, ginger, lime juice, cilantro, and Chinese celery. Mix it well together
• Test the sauce and adjust it to your taste. Make sure that it has a strong sour taste, and balanced with a hint of sweetness and saltiness
• Scoop the soup/sauce over the steamed fish

Garnish: Garnish with Chinese celery, cilantro, red chili, and 3-5 pieces of thinly lime slices.

Serve: 2-4 people
Excellent with warm steamed jasmine rice. Best to serve right immediately which the fish is still warm.

About Neena

I enjoy showing people how to cook authentic Thai dishes and other inspiring cuisines the simple and easy way at home
* Former co-owner of a California Thai restaurant for 22 years with my 3 sisters (Ikun, Cholada, Mimi)
* Born and raised in Bangkok Thailand
* Passionate about food, travel, and other cultures
* Cooking style: simple, fast, practical, and of course delicious
* Been cooking at home for my family since I was a teenager

#thaifood #steamedfish #ranchrecipe

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