Steamed Thai Fish
This delicate steamed Thai fish is light, fragrant, and full of bright citrus, ginger, and garlic flavors. A simple soy-lime sauce enhances the natural sweetness of the fish while fresh cilantro adds a clean, herbal finish.
Follow the steps below to cook the desired recipe
1. Pat the fish fillets dry with paper towels and lightly season both sides with a little salt and black pepper.
2. In a small bowl, whisk together the soy sauce, lime juice, grated ginger, minced garlic, water, sesame oil, and sugar until the sugar dissolves.
3. Taste the sauce and adjust with a little more lime juice or soy sauce if needed; set it aside.
4. Arrange the fish fillets in a heatproof steaming dish or on a shallow plate that fits inside your steamer, leaving a little space between each piece.
5. Spoon half of the sauce evenly over the fish, then scatter the minced garlic, ginger, and sliced chili over the top if using.
6. Bring the steamer water to a steady simmer, then place the dish of fish inside, cover tightly, and steam for 8 to 12 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork.
7. Carefully remove the dish from the steamer and spoon the remaining sauce over the fish so the flavors stay fresh and bright.
8. Garnish generously with fresh cilantro and serve immediately with steamed rice or lightly cooked vegetables.
9. For the best texture, avoid overcooking; the fish should be just tender and juicy when done.
4 fish fillets
3 tbsp soy sauce
1 tsp grated ginger
2 cloves garlic, minced
Juice of 1 lime
Fresh cilantro for garnish
1 tbsp water
1 tsp sesame oil
1 small red chili, thinly sliced (optional)
1 tsp sugar
Salt, to taste
Freshly ground black pepper, to taste
40
45
35
35
35
30
