Authentic Thai Lime & Garlic Steamed Fish

* **Prep time:** 15 mins

* **Cook time:** 10–15 mins

* **Serves:** 2–3

### Ingredients

#### The Fish

* **1 Whole Fish (approx. 700g–800g):** Barramundi, Snapper, Sea Bass, or Tilapia (scaled and gutted).

* **2 stalks Lemongrass:** Bruised and cut into 2-inch chunks.

* **4–5 Kaffir Lime Leaves:** Torn to release aroma.

#### The Lime-Garlic Dressing ("Sauce")

* **6 tbsp Lime Juice:** Freshly squeezed is **non-negotiable**.

* **4 tbsp Fish Sauce:** Good quality.

* **2 tbsp Palm Sugar:** Finely chopped (or substitute white sugar).

* **1/4 cup Chicken or Fish Stock:** (Or water if you don't have stock).

* **10–15 Cloves Garlic:** Very finely minced.

* **5–10 Bird's Eye Chilies:** Finely chopped (adjust for heat preference).

* **2 tbsp Coriander/Cilantro roots:** Finely minced (if you can find them).

#### Garnish

* Fresh coriander leaves

* Thinly sliced lime wheels

---

### Instructions

#### 1. Prepare the Steamer

Bring the water in your steamer to a rolling boil.

#### 2. Prep the Fish

Make 2 or 3 diagonal slashes through the thickest part of the fish on both sides. This ensures even cooking and allows the flavors to penetrate. Stuff the belly of the fish with the **lemongrass chunks** and **kaffir lime leaves**.

#### 3. Steam the Fish

Place the fish on a heatproof dish that fits inside your steamer. **Pro tip:** Make sure the dish has sides to catch the delicious juices that will come out of the fish.

Steam on high heat for **10–12 minutes** for fillets, or **15–20 minutes** for a whole fish. The fish is done when the flesh is opaque and flakes easily.

#### 4. Make the Sauce

While the fish is steaming, prepare the dressing. In a bowl, combine the **stock**, **fish sauce**, **lime juice**, and **palm sugar**. Stir until the sugar is completely dissolved. Then, stir in the **minced garlic**, **chilies**, and **coriander roots**.

#### 5. Assemble and Serve

Carefully remove the fish from the steamer. Pour the raw lime-garlic sauce directly over the hot fish. Garnish with plenty of fresh coriander leaves and lime wheels.

---

### Key Tips for Success

> **Don't Overcook:** Fish turns rubbery fast. Check it early.

> **The Juice is Treasure:** The juices that pool in the steaming dish are flavorful. Some people pour them off, but keeping them adds extra umami to the sauce.

> **Raw Sauce:** The garlic and chilies in the dressing are meant to remain raw and punchy, only lightly wilted by the heat of the fish.