Go Back

Steamed Fish with Lime Garlic Sauce

A heartwarming recipe of steamed barramundi infused with zesty lime and garlic—perfect for family dinners or special occasions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb whole barramundi, guts and gills removed Choose the freshest fish you can find.
  • 1 stalk lemongrass, bottom half only, smashed and cut into chunks
  • 1/2 cup good chicken stock (or fish stock) If unavailable, vegetable broth can be used.
  • 1 tbsp finely chopped palm sugar (or brown sugar) Adds a unique depth, but brown sugar is a fine substitute.
  • 4 tbsp lime juice, freshly squeezed Fresh lime juice is ideal for the best flavor.
  • 3 tbsp fish sauce Consider using low-sodium for a lighter option.
  • 1 head garlic, chopped (about 10-12 cloves)
  • to taste Thai chilies, finely chopped Adjust to suit your heat preference.
  • 8 to 10 sprigs cilantro, chopped
  • 1 stalk Chinese celery, cut into 1-inch pieces

Method
 

Preparation
  1. Begin by scoring the barramundi. Carefully make three diagonal incisions on each side of the fish.
  2. Stuff the fish's belly with the smashed lemongrass and place it on a heatproof plate suitable for steaming.
Cooking
  1. Bring a pot of water to a rolling boil, then reduce to medium-high heat. Place the plate with the stuffed fish into the steamer and cover.
  2. Steam the fish for about 8 to 12 minutes, depending on the size of the fish.
  3. While the fish is steaming, combine the chicken stock and palm sugar in a saucepan over medium-high heat. Stir until dissolved, then remove from heat and pour into a bowl.
  4. To the hot stock, add the chopped garlic, chilies, fish sauce, and lime juice. Stir to combine and adjust the seasoning if needed.
  5. Once the fish is done, transfer it onto a serving platter. Arrange the Chinese celery around the fish.
  6. Add the chopped cilantro to the sauce, stir, and pour it over the steamed fish.
Serving
  1. Serve the fish with jasmine rice for an ideal pairing.

Notes

For best results, use fresh fish, and consider making the sauce a day in advance. Leftovers will store in the refrigerator for up to 2 days.