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.
Servings: 1
Calories: 414kcal
Ingredients
Chili Garlic Sauce
- 4 cloves Garlic
- 1 bunch Coriander roots
- 2 Thai chilis (Adjust to due to spice preference)
- 1 Lime
- 1.5 tablespoon Fish sauce
- 1 teaspoon Sugar
- ½ cup Chicken stock
Fish and Garnishes
- 8 oz Cod filets
- 2-3 stalks Lemongrass
- 1 serving Jasmine rice (¼ cup uncooked)
- 2-3 slices Lime
- 3 sprigs Cilantro
- 1 Chili Pepper (For garnish)
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.
Notes
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 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.
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.
Nutrition
Calories: 414kcal | Carbohydrates: 48g | Protein: 48g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 101mg | Sodium: 2429mg | Potassium: 1741mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1090IU | Vitamin C: 112mg | Calcium: 144mg | Iron: 5mg