Thai Lime-Garlic Steamed Fish

Light, fragrant, tangy, and bursting with classic Thai flavor

 Ingredients (Serves 2–3)

Fish

• 1 whole white fish (about 700–900 g / 1½–2 lb), cleaned and scaled
  (sea bass, tilapia, snapper, pomfret, or grouper work well)
• ½ tsp salt
• 1 Tbsp lime juice (for rubbing fish)

Lime-Garlic Sauce

• 4–6 cloves garlic, finely minced
• 3–4 Tbsp fresh lime juice (adjust to taste)
• 1½ Tbsp fish sauce
• 1 tsp sugar (or honey)
• 1–2 Thai red chilies, finely sliced (optional, to taste)
• 1 Tbsp hot water (helps dissolve sugar)

Aromatics & Garnish

• 2 Tbsp fresh cilantro, chopped
• 1 Tbsp green onions, sliced
• Extra sliced chilies (optional)
• Lime slices (for serving)

 Instructions

1️⃣ Prepare the Fish

1. Rinse fish under cold water and pat dry.
2. Make 2–3 shallow diagonal cuts on each side.
3. Rub lightly with salt and 1 Tbsp lime juice.
   Let sit 5 minutes, then rinse lightly and pat dry (removes any fishy odor).

2️⃣ Steam the Fish

1. Place fish on a heatproof plate that fits your steamer.
2. Bring water to a strong boil in a steamer or large pot with rack.
3. Steam fish over high heat for 10–15 minutes, depending on size, until:
   • Flesh turns opaque
   • Meat flakes easily with a fork

Tip: Do not oversteam—fish should be tender and juicy, not dry.

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3️⃣ Make the Lime-Garlic Sauce

1. In a bowl, mix hot water and sugar until dissolved.
2. Add garlic, lime juice, fish sauce, and chilies.
3. Taste and adjust:
   • More lime = tangier
   • More sugar = milder
   • More chili = spicier

4️⃣ Assemble

1. Carefully pour off excess liquid from the steamed fish plate.
2. Spoon lime-garlic sauce evenly over the hot fish.
3. Sprinkle with cilantro, green onions, and extra chilies.

 Serving Suggestions

• Serve immediately with steamed jasmine rice
• Pair with stir-fried greens (bok choy, morning glory, or spinach)
• Spoon extra sauce over rice — it’s the star!

 Nut & Allergen Information

• Tree Nuts: ❌ None
• Peanuts: ❌ None
• Dairy: ❌ None
• Gluten: ❌ Naturally gluten-free
• Soy: ❌ None (unless soy sauce is substituted)
• Fish: ✅ Contains fish
• Shellfish: ⚠️ Fish sauce may contain shellfish — use shellfish-free fish sauce if needed

 Q & A

Q: Can I use fish fillets instead of whole fish?
A: Yes. Steam thick fillets for 6–8 minutes only.

Q: Can I make it less sour?
A: Reduce lime juice and add a little more sugar or water.

Q: Is this dish spicy?
A: Mild by default. Heat depends entirely on how many chilies you add.

Q: Can I make this ahead?
A: Best served fresh. You can prep the sauce in advance, but steam fish just before serving.

Q: Can I cook without a steamer?
A: Yes. Use a large pot with a metal rack or inverted bowl and tight-fitting lid.

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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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