Thai Lime-Garlic Steamed Fish

Every time I steam this fish, the aroma reminds me of trips to Thai markets where they scatter limes and chilies by the baskets. My family started asking for this dish regularly after just one taste.

Ingredients

• White fish fillets: Such as cod or tilapia for their delicate flavor and firm texture that holds up when steamed
• Limes: For juicing and zesting to give that fresh citrus brightness essential in Thai cooking. Choose limes that feel heavy for maximum juice
• Garlic: Minced fresh because jarred will not deliver the same punch of flavor
• Fish sauce: Rich umami depth, a cornerstone of Thai flavor. Use a good quality fish sauce for best results
• Soy sauce: To add savory notes and round out the saltiness
• Sugar: For balancing all the sharp, savory, and sour notes. Use regular granulated sugar or a pinch of palm sugar if you have it
• Red chili: Sliced for gentle heat. Choose fresh chilies that are firm and glossy
• Cilantro: Bright freshness and herbal aroma. Always use fresh as dried will not have the same effect
• Ginger: Grated for a gentle warmth. Use a spoon to scrape the skin off ginger for a clean taste

Instructions

Prepare the Fish:

Rinse each fish fillet gently under cool water and pat completely dry with paper towels. This step sets you up for even steaming and a tender texture

Mix the Marinade:

In a small bowl add the lime juice and zest, minced garlic, fish sauce, soy sauce, sugar, and freshly grated ginger. Stir until the sugar has dissolved and everything is combined well

Marinate the Fish:

Lay the fillets in a shallow dish. Pour the marinade evenly over the fish, ensuring every piece is coated. Let this sit for fifteen to twenty minutes so the flavors penetrate the fish

Arrange for Steaming:

Transfer the marinated fish along with all the marinade into a steaming dish. Sprinkle half of the chopped cilantro and all the thinly sliced red chili over the fillets to infuse the steam with fresh flavors

Steam the Fish:

Bring your steamer water to a gentle boil. Place the dish in the steamer, cover, and cook for about ten to twelve minutes. Check that the fish flakes easily with a fork but is still moist inside

Garnish and Serve:

Once steamed, scatter the remaining cilantro over the top for a final burst of color and freshness. Move the fish to plates, spoon over some of the sauce, and enjoy immediately

I have always loved how a little lime juice can wake up even the simplest fish. The first time I made this my kitchen filled with citrus and herb aromas that lingered long after dinner.

Storage tips

Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently using steam or a covered pan over low heat so the fish stays moist. Microwaving is possible but use half power and check often to prevent the fish from overcooking.

Ingredient substitutions

If you cannot find cod or tilapia, use any firm white fish like snapper or halibut. Lemon can stand in for lime in a pinch, but the taste will be less aromatic. If you want a soy free version, increase the fish sauce just a bit and add a splash of water. For those who do not eat chili, remove the seeds or omit it completely and let people add sliced chili at the table.

Serving suggestions

Serve with fluffy jasmine rice, steamed brown rice, or even cauliflower rice for a lighter twist. Drizzle the steamed sauce over lightly cooked vegetables like bok choy, broccoli, or sugar snap peas. For a bigger meal, pair with Thai cucumber salad or a bowl of clear soup.

Cultural context

This style of fish is inspired by classic Thai seafood preparations where freshness is celebrated. Every region in Thailand seems to have its take, but lime, fish sauce, and chili are always at the center. The dish is often found at beachside eateries and family gatherings.

This steamed fish is light, quick and satisfying — perfect for any night that needs some brightness. The flavors are sure to impress without any extra fuss.

Frequently Asked Questions

→ What fish is best for this dish?

Firm white fish like cod or tilapia hold their shape well and absorb the marinade’s flavors beautifully.

→ Can I make it less spicy?

Use less or no red chili for reduced heat. Garnishing with only cilantro adds freshness without spice.

→ What sides pair well?

Steamed jasmine rice, sautéed greens, or simple vegetable stir-fries complement the fish without overpowering its flavors.

→ How long should I marinate the fish?

Marinating for 15-20 minutes is ideal; longer is not necessary and preserves the fish’s delicate texture.

→ Can I steam without a bamboo steamer?

Yes, a metal steamer basket or heatproof plate over a pan of simmering water works well for steaming.