Thai Lime and Garlic Steamed Fish
Components:
For the Fish:
- One whole fish, such as snapper, tilapia, or any firm white fish (you can also use fish fillets), weighing between one and one and a half pounds.
- 3–4 minced garlic cloves
- Sliced Thai bird’s eye chilies, two to three (modify according to your preferred level of heat)
- One tablespoon of brown sugar or palm sugar
- Two to three tablespoons of fish sauce
- Two tablespoons of freshly squeezed lime juice
- One tablespoon of optional soy sauce (for added umami)
- Two to three fresh cilantro stalks (for garnish)
- Two to three lime leaves (optional; adds scent)
- One tablespoon of vegetable or sesame oil (to drizzle)
Regarding the optional garnish:
Chopped fresh cilantro leaves and red chile slices (for garnish)
slices of lime
Directions:
1. Prepare the Fish: If using a whole fish, clean and gut it. Use paper towels to gently dry after rinsing it under cold water.
To improve marinade penetration and ensure consistent cooking, make a few diagonal cuts on both sides of the fish.
2. Prepare the Lime and Garlic Sauce: Put the fish sauce, lime juice, palm sugar, sliced bird’s eye chilies, minced garlic, and soy sauce (if using) in a small dish.
Mix the ingredients thoroughly and stir to dissolve the sugar. If needed, add extra fish sauce (for saltiness), lime juice (for tartness), or sugar (for sweetness) to taste and adjust the seasoning.
3. Marinate the Fish: Put the fish on a heatproof plate, either a big wok or a shallow, wide dish that can fit in your steamer.
Make sure to rub some of the lime-garlic sauce into the cuts you made on both sides of the fish as you pour it over it.
To allow the aromas to seep into the fish, let it marinade for 15 to 20 minutes.
4. Steam the Fish: Make sure the fish won’t come into contact with the water by setting up a steamer basket or steaming rack over a saucepan of simmering water.
You can make your own steamer with a metal colander or a big wok with a steaming rack if you don’t have a special steamer.
Cover the steamer basket with the dish containing the marinated fish. Depending on its size, steam the fish over medium heat for 12 to 15 minutes, or until it is cooked through and flake able with a fork.
The steaming time will be significantly less if fillets are used (about 5-7 minutes).
5. Prepare the Garnish: Slice a couple red chilies and chop the cilantro leaves while the fish is boiling.
If you have lime leaves, you can optionally shred them up and reserve them to sprinkle over the fish once it has steamed.
6. Serve: Gently take the plate out of the steamer once the fish is done. For extra flavor and sparkle, drizzle the fish with a little sesame or vegetable oil.
Add sliced red chilies, lime wedges, fresh cilantro leaves, and lime leaves, if used, as garnish.
For a zesty, fresh twist, serve right away with steamed jasmine rice and additional lime wedges on the side.
Advice:
Select a sturdy white fish that will withstand steaming. Tilapia, grouper, or snapper are excellent options. Modify the steaming time if you’re using fillets.
Modify the Spiciness Level: You can cut back on the bird’s eye chilies or take off the seeds if you like your food milder.
Enhance Fragrantly: To add more fragrant overtones, garnish with fresh Thai basil or mint leaves.
Variations on Steaming: For added taste, you can steam the fish with extra aromatics like ginger, lemongrass, or kaffir lime leaves.
Savor the freshness and zest of Thai food at your table with this easy yet highly delectable Thai Lime and Garlic Steamed Fish!