What is the best fish to use for Thai steamed fish with lime and garlic?

The best fish for this recipe is a fresh, whole white fish with firm flesh. Barramundi , snapper , sea bass , or tilapia all work beautifully. These varieties hold their shape during steaming and readily absorb the bold lime-garlic sauce. Always choose fish that’s been gutted, cleaned, and scored to allow maximum flavor infusion.

Can I use bottled lime juice instead of fresh?

While you can use bottled lime juice in a pinch, we strongly recommend using freshly squeezed lime juice for this Thai lime-garlic steamed fish . Fresh lime adds brightness and a vibrant acidity that bottled juice often lacks. The difference in taste is noticeable, especially in a recipe that depends heavily on citrus for balance.

How spicy should the sauce be?

The spice level is entirely up to you. Traditional steamed fish with lime garlic in Thailand can be very spicy, using several Thai bird’s eye chilies. For milder heat, reduce the number of chilies or remove the seeds. You can always start light and add more later. Remember: it's easier to increase heat than take it away.

Can I prepare the sauce ahead of time?

Yes, the lime-garlic sauce can be made in advance—up to a day ahead. Store it in an airtight container in the fridge. However, for the freshest flavor, add the chopped cilantro just before serving. Warming the sauce slightly before pouring it over the fish can also enhance the aroma and help it soak into the steamed fish better.

How to Make Irresistible Thai Lime-Garlic Steamed Fish at Home

Name: How to Make Irresistible Thai Lime-Garlic Steamed Fish at Home
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1.5 lb whole barramundi or another white fish, guts and gills removed; 1 stalk lemongrass, bottom half only, smashed and cut in chunks; 1/2 cup good chicken stock or fish stock; 1 tablespoon finely chopped palm sugar; 4 tablespoon lime juice; 3 tablespoon fish sauce; 1 head garlic, chopped; Thai chilies, to taste, finely chopped; 8-10 sprigs cilantro, chopped; 1 stalk Chinese celery, cut into 1-inch pieces

Description

Steamed Fish with Lime Garlic Sauce is a traditional Thai dish featuring delicate white fish infused with fresh lime juice, pungent garlic, spicy chilies, and fragrant herbs. It’s light, flavorful, and easy to prepare, making it a favorite in Thai cuisine.

Ingredients

Scale

1.5 lb whole barramundi or another white fish, guts and gills removed
1 stalk lemongrass, bottom half only, smashed and cut in chunks
1/2 cup good chicken stock or fish stock
1 tablespoon finely chopped palm sugar
4 tablespoon lime juice
3 tablespoon fish sauce
1 head garlic, chopped
Thai chilies, to taste, finely chopped
8-10 sprigs cilantro, chopped
1 stalk Chinese celery, cut into 1-inch pieces

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Instructions

Score the fish by making 3 diagonal incisions on each side, with cuts on opposite sides crossing perpendicularly.
Stuff the belly of the fish with lemongrass and place it on a steaming plate.
Steam over boiling water for 8–12 minutes depending on the fish size (up to 20 minutes for larger fish).
While steaming, heat the stock and palm sugar in a saucepan over medium-high heat until the sugar dissolves.
Transfer the hot stock to a bowl and add garlic, chilies, fish sauce, and lime juice. Stir to combine and adjust seasoning to taste.
Once the fish is done, place it on a serving platter. Arrange most of the Chinese celery leaves around the fish.
Stir chopped cilantro into the sauce and pour it over the fish.
Garnish with extra Chinese celery leaves and serve immediately, ideally with jasmine rice.

Notes

Barramundi is traditional, but tilapia, branzino, or other white fish can be used.
Adjust the number of chilies to suit your heat preference.
Use freshly squeezed lime juice for the most vibrant flavor.
Serve with jasmine rice to soak up the flavorful sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Steaming
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 3g
Sodium: 850mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 32g
Cholesterol: 80mg