I discovered Thai Lime‑Garlic Steamed Fish during a summer market stroll in Hua Hin, Thailand, where I chatted with a friendly local fisherman who offered me a small taste of his catch.
That evening, after trimming the basil hedge and sprinkling fresh herbs over my kitchen counter, I recreated the dish with the simple grocery‑store cod fillets I’d brought home. The bright tang of lime mixed with ginger and garlic filled the air as the fish steamed, and the kitchen felt like a warm breezy beach at dusk.
My husband and I shared it over jasmine rice and crispy greens. Each bite blended brightness, heat, sweetness, and umami in a way that felt light yet deeply satisfying. This dish is worth to try because it’s quick to make, healthy, and full of flavor that takes me back to that warm evening by the sea.
Short Description
Lime‑Garlic Steamed Fish is a vibrant, aromatic Thai-inspired dish featuring tender white fish marinated in lime, garlic, ginger, soy and fish sauce, then steamed to perfect flakiness and topped with fresh chili and cilantro.
Key Ingredients
- 4 fillets white fish (cod or tilapia)
- Juice and zest of 2 limes
- 4 cloves garlic, minced
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp granulated sugar
- 1 tbsp fresh ginger, grated
- 1 red chili, finely sliced
- 1 bunch fresh cilantro, chopped
Tools Needed
- Shallow dish or bowl for marinating
- Steaming dish or heat-safe platter
- Steamer setup or large pot with lid
- Zester, knife, measuring spoons, fork
Cooking Instructions
Step 1: Rinse & Dry Fish
Pat the fillets dry carefully—this helps them absorb marinade and steam evenly.
Step 2: Prepare Marinade
In a small bowl, whisk together lime juice and zest, minced garlic, fish sauce, soy sauce, sugar, and grated ginger until sugar dissolves.
Step 3: Marinate Fish
Arrange fish in a shallow dish. Pour marinade over, flipping fillets gently to coat. Let sit at room temperature for 15–20 minutes.
Step 4: Add Garnishes & Steam
Transfer fish and marinade into a steaming dish. Scatter sliced red chili and half the cilantro on top. Steam over simmering water with lid on for 10–12 minutes, until fish turns opaque and flakes easily.
Step 5: Serve & Garnish
Remove steaming dish. Garnish with remaining cilantro before serving warm.
Why You’ll Love This Recipe
Bright & Balanced Flavor: Lime acidity, garlic heat, ginger warmth, and soy–fish sauce umami make every bite lively.
Healthy & Light: Steaming preserves nutrients and avoids added fats. Perfect for health-conscious meals.
Minimal Ingredients, Maximum Taste: Just a handful of pantry staples come together beautifully.
Quick to Prepare: Prep and cook in under 40 minutes—ideal for busy evenings.
Versatile Serving: Works well with rice, noodles, or shared on a mezze-style platter.
Mistakes to Avoid & Solutions
Fish overcooked or dry:
Solution: Steam gently and test at 10 minutes—fish is done when it flakes easily with a fork.
Too salty or sweet:
Solution: Taste marinade before pouring; adjust sugar or fish sauce to balance flavors.
Fish sticking to steamer plate:
Solution: Lightly oil the steaming dish or use parchment to prevent sticking.
Strong garlic bite:
Solution: Let marinade sit a few minutes before pouring to mellow raw garlic’s intensity.
Serving and Pairing Suggestions
Wind flavorful jasmine rice or coconut rice on each plate
Serve with sautéed greens like bok choy, spinach, or broccoli
Offer extra lime wedges or chili slices
Pair with light white wine or iced green tea
Serve family-style steamed fish in one dish and rice on the side for casual sharing
Storage and Reheating Tips
Storage: Store leftovers in a covered container in the fridge up to 2 days
Reheat: Gently steam or microwave over low power with lid to avoid dryness
Avoid prolonged reheating: Fish can turn rubbery; only warm briefly for best results
FAQs
1. Can I use frozen white fish?
Yes, thaw completely, pat dry well, and follow the same marinating and steaming steps.
2. Can I skip fish sauce?
You may substitute low‑sodium soy sauce plus a pinch of sea salt, but lose some authentic depth.
3. Can I add veggies to steam with fish?
Yes, thin-sliced zucchini or snap peas steam well alongside the fish briefly.
4. Is this dish spicy?
The chili offers mild heat. Remove seed if you prefer milder flavor, or leave out entirely.
5. Can I marinate longer than 20 minutes?
Better not, acid can “cook” the delicate fish, making texture firmer. Stick to 15–20 minutes.
Tips & Tricks
Use fresh lime juice and zest for bright, vibrant flavor
Use firm white fish like cod or tilapia for texture that holds during steaming
Keep marinade balanced—taste it first and adjust salt or sugar accordingly
Warm citrus zests enhance aroma—add zest right before steaming to keep it lively
Fresh cilantro adds bright freshness—add it just before serving to preserve color and flavor
Recipe Variations
Thai Basil & Lime Fish: Add a few basil leaves to marinade and garnish with more basil instead of cilantro.
Chili-Lime Twist: Mix sambal oelek or chopped Thai chile into marinade for extra heat.
Coconut Steamed Fish: Replace half the liquid with coconut milk for a creamy, aromatic version.
Citrus Trio Steamed Fish: Add orange or grapefruit zest and juice for additional citrus dimension.
Final Thoughts
The flavors in Thai Lime‑Garlic Steamed Fish carry me back to that quiet evening in Hua Hin, when a simple market encounter led to something soulful in my own kitchen. Each tender fillet steamed just right, soaked in zesty marinade, tastes like a promise kept—that good food connects across time and place.
I hope this dish brings you a light, memorable meal, and that every fragrant forkful transports you just a little farther into flavor and warmth.
Thai Lime‑Garlic Steamed Fish
Print ThisIngredients
- 4 fillets white fish (cod or tilapia)
- Juice and zest of 2 limes
- 4 cloves garlic, minced
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp granulated sugar
- 1 tbsp fresh ginger, grated
- 1 red chili, finely sliced
- 1 bunch fresh cilantro, chopped
Instructions
Step 1: Prep the Fish
Rinse and pat fillets dry for better marinating and steaming.
Step 2: Make Marinade
Whisk lime juice, zest, garlic, fish sauce, soy sauce, sugar, and ginger until smooth.
Step 3: Marinate
Pour marinade over fish in a shallow dish. Let sit for 15–20 minutes.
Step 4: Steam
Transfer fish and marinade to a steaming dish. Top with red chili and half the cilantro. Steam 10–12 minutes until fish is opaque and flakes easily.
Step 5: Garnish & Serve
Sprinkle with remaining cilantro and serve warm.
