Name: Thai Lime Garlic Steamed Fish with Coconut Lemongrass Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 4 white fish fillets (cod, tilapia, or snapper); Salt and pepper, to taste; 1 stalk lemongrass, white part only, finely chopped; 3 cloves garlic, minced; 1 inch fresh ginger, grated; 1–2 Thai red chilies, sliced (optional); Zest and juice of 2 limes; 1 cup coconut milk; 1 tablespoon fish sauce (or soy sauce); 1 tablespoon brown sugar or palm sugar; 2 tablespoons fresh cilantro, chopped; 1 tablespoon fresh basil or Thai basil, chopped

Why You’ll Love This Recipe

I love how light yet flavorful this dish is. The combination of lemongrass, lime, garlic, and coconut milk creates a fragrant, slightly creamy sauce that pairs beautifully with the tender steamed fish. It feels like something I’d order at a Thai restaurant, but it’s so easy to make at home.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 white fish fillets (such as cod, tilapia, or snapper)
Salt and pepper, to taste
1 stalk lemongrass, white part only, finely chopped
3 cloves garlic, minced
1 inch fresh ginger, peeled and grated
1–2 Thai red chilies, thinly sliced (optional for heat)
Zest and juice of 2 limes
1 cup coconut milk
1 tablespoon fish sauce (or soy sauce for vegetarian option)
1 tablespoon brown sugar or palm sugar
2 tablespoons fresh cilantro leaves, chopped (for garnish)
1 tablespoon fresh basil or Thai basil leaves, chopped (for garnish)

directions

I start by seasoning the fish fillets lightly with salt and pepper, then placing them on a heatproof plate or in a steamer basket.

I prepare a steamer by bringing 1–2 inches of water to a gentle boil. I place the fish inside, cover, and steam for 8 to 10 minutes until the fish is cooked through and flakes easily.

While the fish is steaming, I heat a small saucepan over medium heat and combine the chopped lemongrass, garlic, ginger, and Thai chilies (if using). I sauté them for 1 to 2 minutes until fragrant.

Next, I stir in the lime zest and juice, coconut milk, fish sauce, and brown sugar. I let it simmer gently for 3 to 4 minutes until slightly thickened, stirring occasionally.

I taste the sauce and adjust the seasoning—adding more lime juice for brightness, fish sauce for saltiness, or sugar for a bit of sweetness.

Once the fish is ready, I carefully transfer the fillets to a serving platter and spoon the warm coconut-lemongrass sauce generously over each piece.

To finish, I garnish with chopped cilantro and basil for a fresh, herbal touch.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Kcal: ~260 kcal per serving

Variations

Sometimes I add mushrooms or bok choy to the steamer for a more complete meal. I’ve also used salmon or trout when I want a richer fish. For extra flavor, I add a splash of lime fish sauce or kaffir lime leaves when simmering the sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm the fish and sauce together over low heat on the stove, adding a splash of water or coconut milk if needed to loosen the sauce.

FAQs

Can I use frozen fish?

Yes, I thaw the fillets completely and pat them dry before steaming.

Can I make this dish spicy?

Absolutely. I add extra Thai red chilies or a spoonful of chili garlic sauce to the coconut sauce.

What can I serve with this dish?

I like to pair it with jasmine rice, coconut rice, or steamed rice noodles. A crisp cucumber salad also works well.

Can I make this dairy-free?

It already is—coconut milk provides creaminess without dairy.

What’s the best substitute for lemongrass?

If I can’t find lemongrass, I use a bit of lemon zest and extra lime juice to mimic its citrusy notes.

Conclusion

Thai Lime Garlic Steamed Fish with Coconut Lemongrass Sauce is a go-to recipe for me when I want something healthy, quick, and packed with flavor. The sauce is fragrant and vibrant, the fish is tender, and the whole dish comes together effortlessly. It’s the kind of meal that transports me to Southeast Asia from the comfort of my own kitchen.