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Thai Lime-Garlic Steamed Fish with Coconut Lemongrass Sauce Recipe
Ben Carraoli

Thai Lime-Garlic Steamed Fish with Coconut Lemongrass Sauce Recipe

I recently tried making this Thai Lime-Garlic Steamed Fish with Coconut Lemongrass Sauce, and I have to say, it was a game-changer! The fish came out tender, aromatic, and perfectly infused with the tangy lime and fragrant lemongrass flavors. I love how easy it is to make at home without complicated techniques
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Whole white fish 1 kg, cleaned and gutted
  • Chicken or fish broth 1 cup
  • Lime juice 3 tbsp, freshly squeezed
  • Fish sauce 2 tbsp
  • Palm sugar 1 tbsp, grated
  • Garlic 1 head, finely chopped
  • Bird’s eye chilies 2–3, chopped
  • Lemongrass 2 stalks, white part only, bashed
  • Coriander stems finely chopped, leaves for garnish
  • Coconut milk ½ cup

Method
 

  1. After cleaning, make three diagonal cuts on each side of the fish. This helps the sauce penetrate the flesh evenly and ensures tender, flavorful bites.
  2. Place the bashed white lemongrass stalks into the cavity of the fish. This infuses the fish with a fragrant citrus aroma while steaming.
  3. Place the fish on a plate or tray over the steamer/trivet. Steam on medium-high for 8–10 minutes, until the flesh is opaque and flakes easily. Avoid overcooking.
  4. Step 4: Prepare the coconut lemongrass sauce
  5. In a small pot, bring broth and coconut milk to a simmer. Add chopped garlic, chilies, and coriander stems. Stir in palm sugar, fish sauce, and lime juice without boiling the lime to preserve its bright flavor.
  6. Pour the hot sauce over the steamed fish. Garnish with fresh coriander leaves and a few extra chili slices for a colorful, aromatic presentation.

Notes

  • I always use fresh fish because it makes a huge difference in flavor.
  • I prefer to bash lemongrass instead of chopping finely; it releases more aroma.
  • I taste the sauce before serving and adjust lime, sugar, or fish sauce for balance.
  • I steam the fish just until flaky to keep it moist; overcooking dries it out.