Name: Thai Lime & Garlic Steamed Fish Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 4 birds’ eye chillies, roughly chopped; 2 coriander roots, roughly chopped; 4 garlic cloves; ½ tsp sea salt; ¼ cup chicken or fish stock; 3 tbsp fish sauce; 3 tbsp lime juice; 1 tsp sugar; 2 lemongrass stalks, bruised and cut in half; 2 x 200g white fish fillets (e.g. barramundi, snapper, cod, halibut); lime slices, to serve; coriander leaves, to serve; 1 red chilli, finely sliced, to serve; sea salt; steamed rice to serve

If you’re craving bright, tangy flavors and melt-in-your-mouth fish, you’re in for a serious treat—Thai Lime & Garlic Steamed Fish is a fresh, aromatic classic that always brings cheers to the table! This recipe pairs tender steamed white fish with a punchy, vibrant sauce, delivering all the boldness of Thai cuisine in a light, healthy dish that’s surprisingly easy to master at home.

Why You’ll Love This Recipe

Bursting with Freshness: Zippy lime, punchy garlic, and tender fish come together for an uplifting flavor experience that feels like pure sunshine on a plate.
Quick & Simple: With just 10 minutes of prep and a handful of pantry staples, you can whip up something restaurant-worthy any night of the week.
Light and Healthy: This steamed dish is naturally low in fat and packed with wholesome ingredients, yet never skimps on taste or satisfaction.
Easily Customizable: Choose your favorite white fish and dial up or down the heat to match your mood—this dish flexes with your cravings.

Thai Lime & Garlic Steamed Fish Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the short list fool you—each ingredient in Thai Lime & Garlic Steamed Fish is chosen for maximum impact. Every element brings a punch of flavor, a touch of aroma, or that signature bouncy texture to the finished dish. Get ready for a flavor-packed meal with just a handful of essentials!

Lemongrass stalks: These infuse the fish with a citrusy, floral aroma while it steams. You’ll want to bruise and halve them to unleash their fragrant oils.
White fish fillets (barramundi, snapper, cod, or halibut): Pick a fresh, firm white fish for a delicate texture that soaks up all that zesty sauce.
Sea salt: Just a sprinkle enhances the natural sweetness of the fish and balances the sauce.
Lime slices: Add an extra burst of tartness when serving and make for a beautiful presentation.
Coriander leaves (cilantro): These fresh leaves provide brightness and a touch of herbal complexity on top.
Red chilli: Thinly sliced, for a dramatic pop of heat and color—adjust to your preferred spice level.
Steamed rice: The classic, fluffy accompaniment for soaking up that irresistible sauce.
Birds’ eye chillies: The driving force behind the sauce’s heat—start slow, taste, and tweak to your liking!
Coriander roots: Don’t skip these! They add earthy depth and a hit of authentic Thai flavor to the sauce.
Garlic cloves: Four cloves bring pungent, savory magic to every bite.
Chicken or fish stock: This little splash brings body, moisture, and subtle savoriness to the sauce.
Fish sauce: An essential Thai pantry staple that lends salty, umami backbone.
Lime juice: Freshly squeezed, it electrifies the sauce and ties everything together.
Sugar: Just a touch tempers the spice and acidity, giving you that addictive Thai sweet-sour balance.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

What I love most about this Thai Lime & Garlic Steamed Fish recipe? It’s endlessly adaptable. Mix things up to match the season, your palate, or what you have in the fridge—here are a few ideas to spark your kitchen creativity!

Mild it Down: Swap birds’ eye chillies for long red chillies, or reduce the number for a more gentle, family-friendly version.
Use Different Fish: Try sea bass, tilapia, or even salmon—just adjust cooking time based on fillet thickness.
Add Veggies: Toss in baby bok choy or julienned carrots underneath the fish to steam alongside for extra nutrients and color.
Vegetarian Twist: Steam tofu steaks instead of fish, using the same vibrant lime and garlic sauce, for a plant-friendly option.

How to Make Thai Lime & Garlic Steamed Fish

Step 1: Make the Spicy Lime & Garlic Sauce

Kick things off by making the heart of this dish: that bold, tangy sauce. Pound together birds’ eye chillies, coriander roots, garlic, and a sprinkle of sea salt with your mortar and pestle until you get a rough, aromatic paste. Stir in the stock, fish sauce, freshly squeezed lime juice, and a touch of sugar—taste and adjust until you find your personal sweet spot of zing, funk, and fire.

Step 2: Prep the Fish & Steaming Set-Up

Select a heat-proof plate barely bigger than your fillets—just right to fit in your steamer or wok. Lay the bruised, halved lemongrass stalks on the plate, forming a fragrant bed for the fish. Lay the white fish fillets on top and lightly season with sea salt to draw out their subtle flavor.

Step 3: Steam the Fish

Fill your wok or a large, lidded pan about a quarter full with water. Bring that to a simmer while you construct a simple foil trivet—a coiled “nest” to keep your plate above the water. Rest the plate of fish atop the trivet, making sure the water doesn’t touch the fish. Cover tightly and steam for 5 minutes: this gentle heat will keep the fish tender and juicy.

Step 4: Add the Sauce & Finish Steaming

After 5 minutes, quickly (but carefully!) remove the lid and pour your just-made spicy lime & garlic sauce all over the fish. Replace the lid and let it bathe in all those flavors for 6–7 more minutes, until the fish flakes easily with a fork and looks gloriously opaque and glossy.

Step 5: Garnish & Serve

Lift the plate with tongs, being mindful of any hot steam. Scatter on fresh lime slices, coriander leaves, and thinly sliced red chilli for color and zing. Spoon any saucy goodness from the plate over the steamed rice, and enjoy immediately—this is Thai Lime & Garlic Steamed Fish at its best!

Pro Tips for Making Thai Lime & Garlic Steamed Fish

Unlock Maximum Aroma: Really bruise those lemongrass stalks before steaming; this helps their essential oils infuse every bite of fish with citrusy perfume.
Mortar & Pestle Magic: Pounding the chillies, coriander roots, and garlic by hand gives a more rustic texture and livelier flavor than using a food processor.
Keep the Water Level Low: Double-check that your steaming plate sits above—not in—the simmering water to guarantee delicately cooked, non-soggy fish.
Taste As You Go: Always sample the sauce and adjust lime juice, sugar, and fish sauce until it hits that sweet-sour-salty-spicy harmony.

How to Serve Thai Lime & Garlic Steamed Fish

Garnishes

The right garnish does more than just look pretty—it amps up the flavors, too! I love scattering plenty of fresh coriander leaves, extra lime slices, and finely sliced red chilli over the finished Thai Lime & Garlic Steamed Fish. The herbs brighten up every bite, the lime gives instant pop, and the chilli looks (and tastes) extra vibrant.

Side Dishes

This dish feels like a main event when paired with warm steamed jasmine rice—perfect for mopping up all that irresistible sauce. If you want to build out the meal, try serving with a crisp Thai cucumber salad, garlicky stir-fried greens, or simply-steamed bok choy on the side for extra crunch and freshness.

Creative Ways to Present

For a wow-worthy centerpiece, serve the fish whole (if you’re feeling ambitious), let guests spoon on their own sauce, and arrange garnishes in little bowls so everyone can customize. Or plate each fillet with a fan of lime and a little heap of rice for a dinner-party-ready presentation that says “special” with zero fuss.

Make Ahead and Storage

Storing Leftovers

Leftover Thai Lime & Garlic Steamed Fish should be cooled completely, then stored in an airtight container in the fridge. The flavors will continue to meld, making it surprisingly tasty the next day—not a common thing with most fish dishes!

Freezing

While it’s best enjoyed fresh, you can freeze leftovers for up to one month if needed. Just note that the texture of the fish may become softer after thawing, and the aromatics in the sauce will mellow a little.

Reheating

To reheat, gently warm the fish (and sauce, if included) in the microwave at 50% power or in a steamer for the best texture. Just don’t overdo it—fish reheats fast and you want it moist and tender, not dry!

FAQs

Can I use frozen fish for Thai Lime & Garlic Steamed Fish?

Absolutely! Just be sure to thoroughly thaw the fillets in the fridge overnight and pat them dry before steaming. This helps ensure your fish turns out flaky, not watery, and that the sauce clings just right.
Is there a substitute for coriander root if I can’t find it?

If you can’t source coriander root, use the lower stems of cilantro (coriander leaves). They won’t have quite the same earthy punch, but they’ll give a nice bright background flavor!
How spicy is this dish—and how can I adjust the level?

Birds’ eye chillies do bring serious heat! If you’re nervous, start with less and add more to taste in the sauce. You can also switch to milder chillies or omit them for a gentle version that still sparkles with lime and garlic.
What’s the best fish to use for Thai Lime & Garlic Steamed Fish?

Look for firm, mild white fish like snapper, cod, halibut, or barramundi. The fresher, the better—the simple preparation lets the natural flavor shine!

Final Thoughts

If you’re craving something fresh, bold, and comfortingly simple, give Thai Lime & Garlic Steamed Fish a try—it’s the kind of dish that brightens up even the busiest weeknight and always leaves you wanting just one more spoonful of that zesty, fragrant sauce. Invite your family or friends to the table, serve with heaps of fluffy rice, and watch smiles blossom with every beautiful bite!