Description
Steamed white fish topped with a rich coconut-lime sauce and fresh herbs makes this Thai-inspired dinner refreshing, aromatic, and satisfying.
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
Instructions
Season fish with salt and pepper. Place in a steamer basket or on a heatproof plate.
Steam fish over simmering water for 8–10 minutes until flaky.
Meanwhile, sauté lemongrass, garlic, ginger, and chilies in a saucepan for 1–2 minutes.
Stir in lime zest and juice, coconut milk, fish sauce, and sugar. Simmer 3–4 minutes until slightly thickened.
Adjust seasoning to taste.
Transfer fish to a serving platter, spoon sauce over top, and garnish with cilantro and basil.
Notes
Substitute lemongrass with lemon zest and more lime juice if needed.
Use salmon or trout for a richer variation.
Add bok choy or mushrooms to the steamer for a fuller meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Steaming
- Cuisine: Thai, Southeast Asian
