Thai Steamed Fish Recipe

This classic Thai steamed fish recipe is a delicious seafood dish consisting of white fish steamed to perfection and dressed in an umami and zesty chili garlic sauce. This healthy and delicious dish is a popular dish in Thai restaurants, as it highlights Thai cuisine's emphasis on fresh ingredients and vibrant taste combinations. This recipe will show you a simplified way of making this recipe using fish filets with no steamer needed.

Jump to:

• ✅  Why This Recipe Works
• 🍎 Calories and Nutrition – Is It Healthy 
• 📋 Ingredient Notes
• 📖 Substitutions and Variations
• 🔪 Step by Step Instructions 
• 💭 Recipe FAQs
• 💡 Expert Tips
• 🍽 Related Recipes
• 🍳 Recipe

✅  Why This Recipe Works

Easy to make – This recipe only takes about 20 minutes to put together. By using fish filets instead of a whole fish and an alternative to a steamer basket, this recipe doesn’t require involved fish prep or specialized equipment.

Flavorful and well-balanced – By utilizing fresh aromatics to make the sauce, you can make an authentic and fragrant sauce for the fish from the comfort of your own home

Low in calories and macro-optimized – This healthy Thai food recipe was specially developed by yours truly to be low-calorie and macro-friendly, so you can enjoy this Thai steamed fish recipe while staying on with your fitness goals

🍎 Calories and Nutrition – Is It Healthy 

Given that this recipe is made with white fish, a lean protein, steamed, and flavored predominantly with aromatics, this recipe is naturally quite low in calories. This Thai steamed fish recipe has 414 calories with 48 grams of protein, 0 grams of fat, and 48 grams of carbs.

Here’s what I did to make it healthier:

• Portion amount of fish used – I used 8 ounces of cod in this recipe, which adds enough protein content to the dish while being at a manageable calorie level
• Portioned the sauce ingredients mindfully – Most of the marinade ingredients are relatively low, but it’s still important to keep portion control in mind. I used a portioned amount of this so that the marinade still has the right flavor without breaking the calorie budget.
• Paired with 1 serving of rice – This adds a healthy amount of carbs to the meal to round out the dish at only 150 calories. 

For a detailed breakdown of each ingredient, their portioning, and how they make up the nutrition profile of this Thai steamed fish recipe, you may refer to the table below:

📋 Ingredient Notes

To make the Thai steamed fish recipe, you will need the following ingredients.

Cod – Cod is known for its mild and slightly sweet flavor, making it a popular choice among white fish. This is personally my favorite type of fish to use for this recipe. Traditional Thai recipes typically use barramundi, or a type of Asian sea bass. See the substitutions for other options.

Fish Sauce – Fish sauce is a pungent and savory condiment made from fermented fish that adds depth and umami to various dishes in Southeast Asian cuisine. My favorite brand is Three Crabs brand.

Lemongrass – Lemongrass is a fragrant tropical herb with a citrusy and refreshing flavor, commonly used in Asian cuisine to add a zesty and aromatic touch to dishes. You can find them in the produce section of your local Asian grocery store, as well as some national grocery store chains. 

Thai Chilis – Thai chili, also known as bird's eye chili, is a fiery and small pepper variety frequently used in Thai cooking, adding a potent spiciness to dishes. You can buy fresh ones at your local Asian grocery store, or dried ones online. 

See my recipe card below for a complete list of the ingredients with measurements.

📖 Substitutions and Variations

Use another white fish – Besides cod, you can also opt to use halibut, sea bass, or any type of white fish. You can use this white fish guide to learn about the different types of fish you can use. Be sure to use fresh fish for best results. 

Use a whole fish – You can also modify this recipe to use a whole fish. Just be sure it's properly gutted and use a plate that fits the fish as it lies flat. 

Use a less spicy chili – Opt to use less spicy fresh red chilies, such as Anaheim pepper, instead of or in combination with Thai chilis for a less spicy fish. 

Make a Cantonese version – Check out my Cantonese steamed fish recipe to make a milder soy-based version of this dish.

Sugar options – I used white sugar, but you can also opt to use palm sugar or brown sugar. Palm sugar would be what is traditionally used.

Pair with rice – Make this a well-rounded meal by pairing it with a side of Jasmine rice. 

Serve with other Thai dishes – Enjoy this dish family style. Some good sides of the fish include some delicious Pad Kee Mao noodles or Yellow Thai curry.

🔪 Step by Step Instructions 

Prepare the aromatics –  Slice the Thai chilis into small slices and remove the garlic peeling. Cut off the coriander roots. Put the chili, coriander, and garlic into a mortar and pestle and grind until you achieve a fine paste-like texture. If you don’t have a mortar and pestle, you can mince each ingredient with a knife. 

Make the sauce – Mix the sugar, fish sauce, lime juice, and stock together in a small bowl. Add in the ground aromatics and adjust to taste. The sauce should have more of a soup-like consistency. 

Prepare the fish for steaming – Fill a large saucepan or wok about halfway with water. Use a large square of foil to create a circular spiral shape as a makeshift steamer if you don’t have a steamer basket. Place a large plate or serving platter on top of the foil. Add a few bruised lemongrass stalks, then add the filets, salted, into the dish. Turn the stove to medium to high heat to bring the water to a simmer, then turn the heat to low. Cover with a lid for about 3 minutes so that the fish steams. 

Dress the fish – After 3 minutes, add the sauce mixture on top of the fish, add the lid back on, and let steam for about 5 more minutes, or until the fish filet becomes opaque. 

Garnish and serve – Carefully remove the bowl from the steamer, garnish with cilantro and/or spring onions, fresh lime, and chilies, and serve your delicious Thai steamed fish. 

💭 Recipe FAQs

💡 Expert Tips

Check for the translucency of the fish for doneness – The fish should be an opaque white color that is firm to touch. If it is still translucent, let it cook for additional minute increments until it is opaque. 

Use fresh aromatics – This recipe relies on fragrant fresh aromatics for the full vibrancy of flavors. Use fresh aromatics if possible. 

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🍳 Recipe