Thai Steamed Fish With Chilli Garlic Lime

Thai Steamed Fish With Chilli Garlic Lime



A simple Thai steamed fish recipe with chilli garlic and lime in a soup broth. Goes with plain rice to make a delicious meal.

  • 1 whole Sea Bass, cleaned and gutted
  • A few pieces of lemongrass
  • 2–3 cups chicken stock (or fish stock)
  • 1/4 cup minced garlic
  • 3–4 chopped chilli padi, adjust to taste
  • A fistful of fresh coriander leaves, chopped
  • 4 tablespoons lime juice
  • Salt and sugar to taste
  1. Take a large pan that can hold the fish and add water

  2. Create elevation to keep the fish on like a small dish or plate placed inside the pan

  3. Keep the fish on this, add the lemon grass pieces, and steam the fish on medium heat for 15 minutes or so or until the fish is fully cooked through

  4. Meanwhile, let’s make the soup base

  5. Take the chicken stock in a pot and add the chopped garlic, lime juice, salt and sugar to it

  6. Bring to boil and simmer for a minute or two then remove from flame

  7. When the fish is done, place on a wide serving bowl and pour the soup base on top

  8. Add chillies and coriander leaves on top of the fish before serving

  • The original recipe also included Thai fish sauce and you need only about a teaspoon or two. I rarely keep fish sauce in hand and have always omitted it with no major issues. If you happen to have some fish sauce in hand, add it to the soup based and check saltiness before adding salt.
  • All ingredients can be adjusted to your personal taste.
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