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This super healthy dish is easy to make. If you don't want to use a whole fish, you can simply use four fish fillets instead.
Western Australia, Australia
2 people made this
Serve with Jasmine rice – this is a strong flavoured recipe that needs the rice to enjoy all the flavours.
Welcome to Day 18 of Cooking 20 Minute Dinner for 21 Days! Today we are making a Thai inspired recipe, Steamed Fish with Lime and Garlic.The perfectly Steamed Fish is coated in a sour, garlicky, spicy, and slightly sweet sauce. Since it is packed with fresh cilantro, it is also savory and refreshingat the same time! Steamed Fish with Lime and Garlic is perfect for a healthy weeknight dinner and is super easy to make at home.
When I visited Thailand a few years ago, one of the first meals I had was Steamed Fish with Lime and Garlic. Even though it was hot and humid outside, a steaming hot steam fish was the most refreshing thing I could ask for! The garlic and lime balanced each other out and but not overpowering where you can’t taste the fish’s freshness. Once I came back from my travels, I knew I wanted to recreate an easy and accessibleversion that’s perfect for a weeknight dinner.
I am using two black cod pieces today since I love how fatty and rich it is however, you can also use any other white fish of your choices, such as tilapia, red snapper, or barramundi. I am using just a filet today since I know not everyone has access to whole fish however, you can also double the sauce and use a whole fish.
Those who can’t handle the heat, skip the Thai Chili, and it will taste just as good. If you want a milder taste of the Thai Chili, you can also remove the seeds first, soak the Thai chili in water for 5 minutes, drain and add it to the sauce.Make sure to not rub your eyes after chopping up Thai chili trust me, it hurts.
Fill a large pot or wok with 1 to 2 inches of water and place a steamer insert inside. Alternatively, adjust oven rack to center position and preheat oven to 350°F. Arrange fish steaks in a glass baking dish that just fits them. Combine chili sauce, oyster sauce, chilies, and shallots in a small bowl. Pour sauce over steaks.
Cover dish tightly with foil. Place in steamer or oven and cook until fish is barely cooked through, 15 to 20 minutes. Sprinkle with cilantro leaves and serve with steamed jasmine rice
This simple steamed sea bass is delicious served with the sweet, sour, spicy and savoury sauce!
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Steamed fish fillets with fragrant Thai coconut sauce
A common way to prepare Thai curry is haw mok. Traditionally steamed in banana leaf cups, which imparts a special aroma, nowadays Thai restaurants often times take a short-cut by using aluminum foil, which unfortunately gives a metallic taste. It is also possible to steam the fish puree in small cups or as pictured, in small clay pots (be sure to also see our suggestions for banana leaf replacements). If you visit Thailand look for this delicious creamy blend of fish, curry paste and coconut milk in the open markets.
This recipe is adapted from a recipe in Dancing Shrimp by Kasma Loha-unchit. See also additional Haw Mok tips.
If using canned coconut milk, you will need 2-3 cans (depending on the brand) to yield the 4 cups of coconut cream. Do not shake the cans before opening, as cream will rise to the top. Simply spoon the thickest cream from the top of the cans and use for this recipe. On warm days, you may wish to refrigerate the cans to allow the cream to harden, making it easier to separate from the watery parts. If you are making your own coconut milk, use the thick cream from the first pressing of coconut pulp.
Heat 2/3 cup of the coconut cream in a medium-size saucepan over medium-high heat. Reduce for a few minutes until bubbly and the oil begins to separate. Add the red curry paste and fry in the cream to release the herb and spice flavors. Stir well to mix the paste in with the cream. When aromatic (3-5 minutes), add the remaining cream. Season with fish sauce and palm or coconut sugar and simmer until the mixture is smooth and well blended. (The curry sauce should be spicier, saltier and sweeter than "to taste" as its intensity will be diluted later on with the addition of the fish and eggs.) Set aside to cool to room temperature.
In the meantime, make the banana leaf cups by cutting the leaves into circles, using a 6-inch round bowl as a guide. Invert the bowl on a section of leaf and cut around the edge of the bowl with the pointed end of a sharp knife. Cut 20-24 circles, avoiding sections of leaves that are split. Gently rinse to remove any sap on the surface, taking care not to tear them. Using two circles for each cup, place the dull sides (i.e., bottom side of banana leaves, usually lighter in color) of the two leaf circles together, crossing the leaf ribs so that the cup does not tear easily. Make a puckered fold about 1-inch deep and staple with a small stapler, or use a short wooden pick. Go to the opposite point of the circle and staple another fold. Then make two more folds in-between these first two folds, so that you end up stapling four equally spaced points round the circle, forming the four sides of the cup.
Cut the snapper fillets into small, bite-size pieces, or chop coarsely. Place in a large mixing bowl and set aside. Prepare the kaffir lime leaves, basil (leave leaves whole, flower buds may also be used) and red peppers. Mix a tablespoon of rice flour with 2/3 cup of coconut milk(the remaining light milk in the cans may be used for this step) and heat in a small saucepan over low to medium heat, stirring frequently until the mixture thickens to a smooth, white cream. Set aside.
When the curry sauce has cooled to room temperature, add to the fish a third at a time, stirring vigorously with a wooden spoon following each addition, to help the fish absorb the sauce. The mixture will thicken as you beat it with the wooden spoon. Add more sauce and continue to beat until all the sauce has been added and the mixture has become very thick and rich. Add 2/3 of the slivered kaffir lime leaves, reserving the rest for decoration. Select and set aside a dozen of the prettiest basil leaves and toss the remainder into the curry mixture.
Beat the eggs well and fold them into the mixture. Wipe the inside of the banana leaf cups dry and fill with the curried fish mixture, making sure each cup gets an equal amount of fish, herbs and sauce. Decorate the top of each cup by first spooning a small dab of the thickened white cream onto the center. Press a basil leaf onto the white background, topping with a few slivers of red pepper and kaffir lime leaf.
Place the filled cups on steamer racks and steam over medium-high heat for 15 minutes. Avoid stacking two racks to steam at the same time as cups on the bottom rack will tend to collect condensed steam dripping from the top rack, while those on the top rack do not get sufficient heat to cook. It is best to steam each rack separately. As soon as the heat is turned off, lift the lid to prevent cooling steam from condensing down into the cups. Remove cups from the steamer rack onto a serving platter.
Serves 8-10 in a family-style meal with other dishes and plain steamed jasmine rice.
Notes: * Frozen banana leaves are available for purchase in our online Thai grocery, but you may also see our suggestions for banana leaf replacements.
I LOVE fish. I love to eat almost almost all fish (edible ones, of course). So I'm always looking to cook different varieties of fish meals for my family. One of our favourite ones is this Thai steamed fish with lime and garlic.
Why? Because it's so delicious and super easy to make!
This dish can be basically divided into two. The steamed fish and the sauce. Use a steamer and steam any white fish that you like and then discard all the liquid formed while steaming the fish. We will only use the steamed fish.
Don't forget to fill the cavity of the fish with lemongrass, that will give you so much flavour. Then you place the fish in a serving dish and pour the sauce on top of it.
The sauce is of course the star of this dish. The combination of fresh flavours in it. The tangy sourness that comes from the lime juice. The spicy touch that comes from both the chillies and raw garlics.
The balance of sweet and saltiness that comes from sugar and fish sauce. And the coriander just brings them all together. You just need to try it!
And ohhh.. not to brag or anything but the lemongrass and chillies came from my tiny garden
If you fancy some Asian fish dish, try this one. Eat it with a bowl of hot white rice and you're good!
In a clay mortar, lightly pound garlic, cilantro stems, and chiles with a wooden pestle until a coarse paste forms. Add 2 Tbsp. lime juice, fish sauce, sugar, and pepper mix with a spoon to combine. (Alternatively, pulse in a mini-processor until a loose paste forms.) Set sauce aside.
Place fish on a plate that will fit inside the steamer with some wiggle room pour reserved paste over. In a wide pot, add water to a depth of 1". Bring to a boil. Transfer fish on plate to steamer. Set steamer over pot and pour chicken broth over fish. Cover steam fish until cooked through, 12–15 minutes.
Using 2 large spatulas, transfer fish to a serving platter. Spoon juices on plate in steamer over fish. Drizzle with lime juice, if desired. Garnish with lime slices and cilantro leaves. Serve with steamed rice.
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The dipping sauce contains soy sauce, fish sauce, sugar,lemon juice for tanginess and chilli flakes.
I am using fresh ingredients. Pound lemongrass, julienned ginger, chopped chilli, chopped cilantro and fresh lime juice and salt to season. Add extra chilli if you like spice. The fresh produce gives the real taste and freshness to the dish. Try to include them to get the maximum from them.
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A simple Thai steamed fish recipe with chilli garlic and lime in a soup broth. Goes with plain rice to make a delicious meal.
Keywords: Thai steamed fish
A few more pictures of step by step process to make Thai steamed fish recipe below.
This is the set up I used to steam the fish. A wide pan with two plates and enough water to create steam but without touching the fish
Use a pan with a tight fitting lid to make sure the fish steams properly
The delicious soup broth for Thai steamed fish. Make as much as you want, serves as a delicious side too and can be served as is.