Steamed Fish with Lime and Chili
Delicate white fish infused with bright lime juice, fresh chili heat, and aromatic Thai flavors. A healthy, restaurant-quality dish ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 185
- Protein
- 32g
Ingredients
- 2 fillets (6 oz each) white fish fillets (cod or sea bass)
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 2 peppers red Thai chili peppers, sliced
- 3 cloves garlic cloves, minced
- ¼ cup fresh cilantro, chopped
- 1 tablespoon fresh ginger, julienned
- 2 scallions scallions, sliced
- 1 teaspoon palm sugar or honey
Instructions
- 1
Arrange parchment paper on a steamer basket or in a bamboo steamer, leaving space for steam circulation.
- 2
Pat fish fillets dry with paper towels and place on parchment paper, skin-side down.
- 3
In a small bowl, whisk together lime juice, fish sauce, and palm sugar until sugar dissolves.
- 4
Fill a pot or wok with 2 inches of water and bring to a boil over medium-high heat.
- 5
Top each fish fillet with minced garlic, sliced chili, and ginger.
- 6
Place steamer basket over boiling water, cover, and steam for 10-12 minutes until fish is opaque and flakes easily with a fork.
- 7
Carefully remove steamer from heat and drizzle the lime-fish sauce mixture over cooked fish.
- 8
Transfer fish to serving plates, preserving the cooking liquid and aromatics.
- 9
Garnish with fresh cilantro and sliced scallions.
- 10
Serve immediately with jasmine rice or steamed vegetables on the side.
Tools you’ll need
- bamboo or metal steamer basket
- wok or large pot
- parchment paper
- small mixing bowl
- whisk
- paper towels
- kitchen knife
- cutting board
- serving plates
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