Thai steamed fish recipe with lime, garlic and lemongrass

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor, while salt can enhance taste without added calories.

whole fish

🥗Healthier: tofu

💰Cheaper: tilapia

Tofu offers a plant-based option, while tilapia is a more affordable fish alternative.

Prepare the Siakap fish by cleaning and removing the gills and guts.

Make diagonal incisions on both sides of the fish.

Remove both ends of the lemongrass and peel off the outer layer.

Bash the lemongrass with the spine of a knife and insert it into the cavity of the fish.

Place chopsticks on a large plate and set the fish on top to create space for steaming.

Heat chicken stock in a pot until boiling, about 1 cup.

Add palm sugar and stir until dissolved, then add chopped chili, garlic, and coriander, cooking briefly for 15 seconds.

Add fish sauce, lime juice, and salt to the sauce mixture.

Set up a wok with boiling water and a trivet, and place the fish on top of the trivet to steam for 8 to 10 minutes.

Check if the fish is cooked by inserting a chopstick to see if the flesh is flaky and no longer translucent.

Remove the fish from the steamer and discard the released liquid.

Transfer the fish to a serving plate, drizzle with sauce, and garnish with chilies and coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens