Thai Lime‑Garlic Steamed Fish

This Thai Lime‑Garlic Steamed Fish features delicate white fish fillets gently steamed with a fragrant sauce of fresh lime juice, garlic, and chiles, finished with vibrant cilantro and scallions. It’s light, healthy, and packed with bright Thai flavors.

Why You’ll Love This Recipe

I love how this dish is both simple and full of bold flavor—steam gives the fish a tender, silky texture, while the zingy lime and garlic sauce cuts through beautifully. It comes together quickly, feels restaurant-level special, and leaves a light, fresh taste perfect for any season.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• White-fleshed fish fillets (like cod, sea bass, snapper, or tilapia)

• Fresh lime juice and zest

• Garlic, finely minced

• Fresh chiles (Thai bird’s eye or serrano), sliced (adjust heat to taste)

• Fish sauce

• Light soy sauce (optional, for extra umami)

• Brown sugar or palm sugar

• Vegetable oil or neutral oil

• Fresh cilantro, chopped

• Scallions (green onions), sliced

• Optional garnish: thinly sliced red chili, lime wedges

directions

1. Prepare the sauce: In a bowl, whisk together lime juice and zest, minced garlic, fish sauce, soy sauce (if using), brown sugar, sliced chiles, and a teaspoon of oil. I taste and adjust, balancing tangy, salty, sweet, and spicy.

2. Steam the fish: I place fillets in a heatproof dish suitable for steaming. Using a bamboo steamer, wok, or large pot, I bring water to a simmer, then steam fish over medium heat for about 7–10 minutes (depending on thickness) until opaque and just cooked through.

3. Add sauce: As soon as the fish is cooked, I pour the lime-garlic sauce over it, letting the residual heat warm and slightly wilt the chiles and aromatics.

4. Garnish: I top with chopped cilantro and scallions, plus extra sliced chili or lime wedges if I like a sharper finish.

5. Serve: I serve immediately, spooning pan juices over the fish—and ideally alongside jasmine rice to soak up every drop.

Servings and timing

This recipe serves 2–3 people.

• Preparation time: about 10 minutes

• Steam time: approximately 10 minutes

• Total time: around 20 minutes

Variations

• Different fish: I’ve used sole, tilapia, trout, and cod with great results—just watch cooking time for thickness.

• Protein alternatives: I sometimes steam shrimp or scallops the same way; reduce steam time to about 5 minutes.

• Herb twists: I add Thai basil or mint instead of cilantro for fresh variation.

• Sauce tweaks: I swap lime for lemon juice or add a splash of coconut milk for creamy depth.

storage/reheating

• Storage: I refrigerate leftover fish in an airtight container along with the sauce for up to 2 days.

• Reheating: I reheat gently over low heat in a small skillet or microwave in short bursts until warm—watch carefully to avoid drying out.

• Make‑ahead sauce: I often prepare the lime‑garlic sauce ahead of time and pour it over the freshly steamed fish just before serving for maximum freshness.

FAQs

What fish is best for steaming?

I prefer firm, white-fleshed fish like cod or snapper—they flake gently and hold up well to steaming.

How do I know when the fish is done?

I look for opaque flesh that flakes easily with a fork—about 7–10 minutes for average fillets.

Can I use bottled lime juice?

While fresh lime juice tastes brightest, I can use bottled in a pinch—just taste and adjust for flavor balance.

Is fish sauce necessary?

It gives authentic umami and saltiness, but if you don’t have it I sometimes substitute light soy sauce or a pinch of salt.

Can I prepare this without a steamer?

Yes—I’ll place the fish dish on a heatproof rack in a large pot with a few tablespoons of water, cover, and steam gently that way.

Conclusion

This Thai Lime‑Garlic Steamed Fish is a vibrant, healthy dish that balances clean, fresh flavors with tender, juicy fish. It’s quick enough for weeknights yet elegant enough for guests. I hope preparing and savoring this citrusy, aromatic fish brings as much yum and ease to your table as it does to mine!