| Prep: 20 mins | Cook: 15-20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 260 | 4g | 1g | 10g |
| sugars | fibre | protein | salt |
| 6g | 2g | 40g | 1g |
Why I Love Thai Steamed Fish with Lime and Chili
I’ve spent countless hours in the kitchen, experimenting with flavors from all corners of the world while keeping a special place in my heart for traditional meals from my native Montana. That’s why recipes like this Steamed Fish with Lime and Chili, which blends a thrilling medley of flavors, really resonate with me. While it’s a far cry from bison burgers or huckleberry pie, it certainly adds an exceptionally vivacious dimension to fish, a staple protein in many Montana homes.
Fusion of Flavors
Thai cuisine has always intrigued me with its ultimate dance of flavors – a ballet between pungent, spicy, sweet and sour. This recipe incorporates those very notes through the fusion of lime juice, Bird’s eye chili peppers, and fish sauce, all beautifully balanced by a little sugar. It results in an invigorating sauce that delicately coats the white fish in the steaming process. This charming fusion of flavors is what really sets this dish apart and ties it with my love for culinary creativity and exploration.
A Nod to a Culinary Inspiration
The brilliance behind the Steamed Fish with Lime and Chili recipe is undeniably attributed to chefs like Andy Ricker whose commitment to authenticity in Thai cuisine has continually inspired my cooking journey. Ricker’s ability to maintain the original essence of Thai recipes while seamlessly integrating them into western kitchens significantly impacted my approach to this recipe.
On the plate, this Thai fish recipe bears resemblance to my traditional Baked Rainbow Trout I often prepared back in Montana. While the preparation method is clearly different, both dishes champion the natural flavor of the fish, allowing it to steal the show rather than being smothered and hidden by excessive seasonings.
Dish Pairings
Also worthy of mention are some dish pairings. For an all-rounded culinary experience, this Steamed Fish with Lime and Chili would pair beautifully with a side of Thai Fried Rice or even a cooling Mango Salsa , to balance the dish’s kick of heat.
So here’s to bringing a bite of Thailand to Montana kitchens and beyond with this remarkable Thai recipe. The harmonious blend of flavors in Steamed Fish with Lime and Chili never ceases to evoke a sense of delight, making it a standout dish for any dinner table.
What You’ll Need
- 2 lbs white fish fillets
- 2 limes, juiced
- 4 cloves garlic, finely chopped
- 4 Bird’s eye chili peppers, finely chopped
- 1/2 cup fresh lime juice
- 1/3 cup fish sauce
- 1/4 cup sugar
- 1/4 cup finely chopped cilantro
- 2 green onions, thinly sliced
- 2 tablespoons vegetable oil
- 1 tablespoon finely grated fresh ginger
Method
Step One
Begin by preparing your fish. Rinse the white fish fillets under cold running water and pat them dry using paper towels. Set them aside for later use.
Step Two
In a bowl, combine the juice of 2 limes, 4 finely chopped cloves of garlic, and 4 finely chopped Bird’s eye chilli peppers. mix them well together and set this mix aside as well.
Step Three
In a separate larger mixing bowl, add 1/2 cup of fresh lime juice, 1/3 cup of fish sauce, and 1/4 cup of sugar. Stir until the sugar has fully dissolved.
Step Four
Add the lime and chili mixture from step two into this bowl, stir everything together until it is completely mixed.
Step Five
Place the fish fillets in a dish that is suitable for steaming. Pour the prepared mixture over the fish, ensuring it is evenly coated. Allow it to marinate for about 15 to 30 minutes.
Step Six
While the fish is marinating, prepare the steam. pour water into a pot and bring it to a boil. Once the water is boiling, place your dish with the fish into the steamer. Cover and let it steam for about 15 to 20 minutes or until the fish is properly cooked.
Step Seven
While the fish is steaming, heat 2 tablespoons of vegetable oil in a small saucepan over medium heat. Add 1 tablespoon of finely grated fresh ginger, 1/4 cup of finely chopped cilantro, and 2 thinly sliced green onions. Saute them for a few minutes until fragrant.
Step Eight
Once the fish is cooked, carefully remove it from the steamer. Drizzle the cooked fish with the heated oil and herb mixture. Serve the Steamed Fish with Lime and Chili immediately and enjoy your meal.
