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Thai Lime-Garlic Steamed Fish with Coconut Lemongrass Sauce Recipe
Ash Tyrrell

Thai Lime-Garlic Steamed Fish with Coconut Lemongrass Sauce Recipe

I recently tried making this Thai lime-garlic steamed fish, and honestly, it felt like bringing a restaurant-quality dish right into my kitchen. The fresh aroma of lemongrass and lime instantly made the whole space smell incredible. I loved how light yet flavorful the dish turned out—perfect for a healthy meal.
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Total Time 35 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 2 whole white fish like snapper or sea bass, cleaned – fresh fish gives the best texture and taste
  • 3 cloves garlic finely chopped – fresh garlic adds bold aroma; avoid pre-minced jars
  • 2 tablespoons lime juice – freshly squeezed lime enhances brightness
  • 1 stalk lemongrass finely sliced – tender inner part works best
  • 1 cup coconut milk – use full-fat for a rich creamy sauce
  • 1 tablespoon fish sauce – adds authentic umami depth
  • 1 teaspoon sugar – balances the tangy and salty flavors
  • 2 –3 red chilies sliced – adjust spice level to your taste
  • 2 tablespoons fresh cilantro chopped – adds freshness at the end
  • 1 tablespoon vegetable oil – helps carry the flavors
  • Salt to taste – season lightly since fish sauce is already salty

Method
 

  1. Start by rinsing the fish thoroughly and patting it dry. I like to make a few shallow cuts on both sides so the flavors soak in better. Lightly season it with salt and set it aside while preparing the aromatics.
  2. In a bowl, mix garlic, lime juice, fish sauce, and sugar until well combined. Add sliced chilies and lemongrass to this mixture for a fragrant base. This step really builds the bold Thai flavor profile.
  3. Place the fish in a heatproof dish and pour half of the prepared sauce over it. Steam it over medium heat for about 15–20 minutes until the fish is tender. The gentle steaming keeps the fish juicy and delicate.
  4. While the fish is cooking, heat coconut milk in a saucepan over low heat. Add the remaining sauce mixture and stir gently until slightly thickened. This creates a creamy, tangy sauce that complements the fish perfectly.
  5. Once the fish is cooked, pour the warm coconut sauce over it. Garnish with fresh cilantro and a squeeze of lime if you like. Serve immediately while everything is hot and fragrant.

Notes

  • I always use fresh fish—it really improves texture and flavor
  • Don’t overcook the fish; it should flake easily but stay moist
  • I like adding extra lime juice right before serving for brightness
  • Crushing lemongrass slightly releases more aroma into the sauce
  • I sometimes drizzle a little chili oil on top for extra heat