Thai Lime Garlic Fish (Printable Version)
Steamed white fish infused with lime, garlic, chili, and fresh herbs for light, vibrant flavors.
# Ingredients:
→ Fish
01 -
400 grams firm white fish fillets (cod or tilapia)
→ Marinade
02 -
60 milliliters fresh lime juice (from 2 limes)
03 -
Zest of 1 lime
04 -
3 cloves garlic, minced
05 -
15 milliliters fish sauce
06 -
15 milliliters soy sauce (use gluten-free if needed)
07 -
5 grams granulated sugar
08 -
10 grams fresh ginger, grated
→ Toppings
09 -
1 red chili, thinly sliced
10 -
15 grams fresh cilantro, chopped
# Steps:
01 -
Rinse fillets gently under cool water and pat completely dry with paper towels to ensure even steaming and tender texture.
02 -
In a small bowl, mix lime juice, lime zest, minced garlic, fish sauce, soy sauce, sugar, and grated ginger until sugar dissolves and mixture is well combined.
03 -
Place fish fillets in a shallow dish and pour marinade evenly over them, coating thoroughly. Let rest for 15 to 20 minutes to allow flavors to penetrate.
04 -
Transfer marinated fish and marinade to a steaming dish. Sprinkle half of the chopped cilantro and all sliced red chili atop fillets to infuse aroma during steaming.
05 -
Bring steamer water to a gentle boil. Place dish in steamer, cover, and steam for 10 to 12 minutes until fish flakes easily but remains moist.
06 -
Scatter remaining cilantro on top, transfer fillets to serving plates, spoon over some steaming liquid, and serve immediately.
# Notes:
01 -
Do not exceed 20 minutes marinating time to prevent the lime juice from breaking down fish texture.
02 -
Patting fillets dry before marinating maximizes flavor absorption.
03 -
Use a metal steamer basket or a heatproof plate on a rack inside a large covered skillet if a traditional steamer is unavailable.
04 -
Store leftovers in an airtight container refrigerated up to 2 days; reheat gently by steaming or covered pan on low heat.