Steamed Fish with Lime & Chili
Thai-style whole steamed fish draped in a bright lime-chili sauce with garlic and cilantro. Ready in 15 minutes on a single sheet pan.
- Total time
- 15 min
- Servings
- 2
- Calories
- 240
- Protein
- 34g
Ingredients
- 1 whole fish (1–1.5 lbs) whole white fish (sea bass, bream, or snapper), cleaned and gutted
- 3 tbsp fresh lime juice
- 3 cloves garlic, minced
- 1 whole chili Thai bird's eye chili (or red chili), thinly sliced
- 2 tbsp fish sauce
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Pat the fish dry inside and out with paper towels. Score the thickest part of the body diagonally 3 times on each side.
- 2
Line a sheet pan with foil. Place the fish in the center, season lightly with salt and pepper inside and out.
- 3
Pour water into the pan until it reaches 1/4 inch up the sides. Cover tightly with foil. Steam in a 400°F oven for 8–10 minutes, until the flesh flakes easily at the thickest point.
- 4
While fish steams, whisk lime juice, minced garlic, sliced chili, and fish sauce in a small bowl until combined.
- 5
Remove the fish from the oven and carefully pour off excess water. Transfer the fish to a serving plate.
- 6
Pour the lime-chili sauce over the fish and scatter cilantro on top. Serve immediately.
Tools you’ll need
- sheet pan (13x18 inch)
- foil
- oven thermometer (optional)
- paper towels
- small mixing bowl
- whisk
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