Thai Lime-Garlic Steamed Fish

This classic Thai dish is known for its zesty lime sauce, aromatic garlic, and the perfect balance of salty, sour, sweet, and spicy flavors. Traditionally, it’s made with whole fish, but this version uses fillets for convenience while keeping the same depth of flavor.

⭐ Ingredients (Serves 4)

For the Fish:

4 white fish fillets (cod, tilapia, hake, sea bass, or snapper)
Pinch of salt & pepper
2–3 thin slices of lime (optional, for placing on top)

Lime-Garlic Sauce Base:

2 limes, juiced and zested
4 cloves garlic, minced or crushed
2 tbsp fish sauce
2 tbsp soy sauce
1 tbsp sugar (white or brown)

Optional Aromatics (highly recommended for authentic flavor):

1–2 fresh red or green chilies, finely sliced
1 tbsp grated ginger
2 tbsp finely chopped coriander stems (adds big flavor)
2 tbsp chicken broth or water (to thin the sauce slightly)
1 tbsp sesame oil (optional for fragrance)

For Garnish:

Fresh coriander leaves
Extra chili slices
Lime wedges
Spring onions (optional)

🥣 Step-by-Step Instructions

1. Prepare the Sauce

In a small bowl, combine:

Lime juice + zest
Minced garlic
Sugar
Fish sauce
Soy sauce

Stir until the sugar completely dissolves. Taste and adjust:

Too sour? Add a pinch more sugar.
Too salty? Add a splash of water.
Not enough garlic? Add more — this dish loves garlic!
Want heat? Add sliced chilies.

You want a bright, punchy, balanced sauce.

2. Prep the Fish

Pat the fillets dry (important for texture).
Lightly season with a tiny pinch of salt & pepper.
Place the fillets on a heatproof plate or in a steaming tray.
Spoon half of the sauce over the fish.
The rest will be added after cooking for fresh flavor.

Optional:
Place 2–3 thin slices of lime on top for aroma.

3. Steam the Fish

If you have a steamer:

Bring water to a boil.
Place the fish inside the steamer.
Cover and steam for:
- Thin fish (tilapia): 8–9 minutes
- Medium fish (cod, hake): 10–12 minutes
- Thick sea bass: 12–14 minutes

Fish is perfect when:

It flakes easily
It’s opaque in the center
There is no “raw” bounce when pressed

No steamer? Try this trick:

Use a large pot:

Place a small bowl or metal rack at the bottom.
Add 2–3 cm water.
Put the plate of fish on top.
Cover tightly and steam the same way.

Or oven method:

Bake at 180°C (350°F) for 12–15 minutes.

4. Add the Final Fresh Sauce Touch

Once the fish is fully cooked:

Pour the remaining half of the sauce over the fillets for a fresh, zesty kick.
Sprinkle coriander, chilies, and spring onions.
Add a tiny squeeze of fresh lime to brighten the flavor.