| Prep: 15 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 6g | 1g | 6g |
| sugars | fibre | protein | salt |
| 3g | 1g | 30g | 1.2g |
Why I Love Thai Steamed Lime Fish
When I first came across Steamed Lime Fish, I was in awe of its simple yet vibrant composition. Growing up in Montana, my culinary background is deeply embedded in the rich flavors of rancher staples and Native American heritage. While bison burgers and huckleberry pies hold a special place in my heart, I’m constantly inspired to explore global cuisines. Thai cuisine, with its balance of acidity, spiciness, and fresh herbs, captivated me from the very first bite.
Discovering Thai Flavors
The magic of this Steamed Lime Fish recipe lies in its sophisticated yet straightforward preparation. The fresh lime juice infuses the fish with a tart, citrusy note while the fish sauce and soy sauce provide an umami depth, making each bite an explosion of flavor. Garlic and Thai bird chilies bring in a warm, spicy kick that is beautifully balanced by the subtle sweetness of sugar. The blend of fresh cilantro, mint, and green onions not only adds aroma but also an irresistible layer of freshness.
Thai cuisine’s complexity often parallels other simple yet deeply flavored dishes I’ve encountered, such as ceviche from Peru or even a delicate poached salmon from Scandinavian kitchens. All bring a harmonious combination of vibrant, fresh ingredients that make for an unforgettable meal.
Perfect Pairings
This Steamed Lime Fish pairs exceptionally well with Jasmine rice or sticky rice, both of which help to absorb and complement the rich flavors of the fish. A side of steamed or stir-fried vegetables, like bok choy or Chinese broccoli, can add a delightful crunch and additional nutrients to the meal.
This recipe also serves as an excellent introduction for anyone interested in exploring Thai cuisine. It’s straightforward enough for a weeknight dinner but impressive enough to serve on a special occasion. For a touch of authenticity and added flavor, the fish is wrapped in banana leaves (or parchment paper), ensuring it stays moist and infuses with all the aromatic ingredients during steaming.
Renowned chefs like Jet Tila have popularized this style of cooking, making Thai flavors accessible and beloved in households everywhere. His innovative approach to traditional Thai recipes has been a genuine source of inspiration for me.
Exploring new cuisines and integrating them into my cooking repertoire allows me to create a tapestry of flavors that echo both my roots and my culinary adventures. Steamed Lime Fish is one such dish that bridges the gap between my Montana upbringing and my continuous culinary journey.
What You’ll Need
- 6 whole white fish fillets (such as snapper or tilapia, about 6-8 ounces each)
- 1/2 cup fresh lime juice (about 4-5 limes)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 6 cloves garlic, minced
- 2-3 Thai bird chilies, thinly sliced
- 1/2 cup chicken broth
- 3 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh mint leaves, chopped
- 4-5 green onions, finely sliced
- 1 tablespoon vegetable oil
- 1 teaspoon black pepper
- 6 pieces of banana leaves or parchment paper (for wrapping fish)
Method
Step One
Preheat your steamer by filling the bottom with water and bringing it to a gentle boil. If using a bamboo steamer, line the bamboo baskets with banana leaves or parchment paper to prevent sticking.
Step Two
In a bowl, combine the fresh lime juice, fish sauce, soy sauce, and sugar. Stir until the sugar has completely dissolved.
Step Three
Add the minced garlic, thinly sliced Thai bird chilies, and chicken broth to the lime juice mixture. Mix well to create a flavorful marinade.
Step Four
Place each white fish fillet on a piece of banana leaf or parchment paper. Spoon the lime juice mixture evenly over each fillet.
Step Five
Sprinkle the chopped fresh cilantro, mint leaves, green onions, vegetable oil, and black pepper over the fish fillets.
Step Six
Fold the banana leaves or parchment paper over the fish to create a secure package, ensuring that no liquid can escape.
Step Seven
Place the wrapped fish fillets in the preheated steamer. Cover and steam for about 15-20 minutes or until the fish is cooked through and flakes easily with a fork.
Step Eight
Carefully remove the fish packages from the steamer. Open each package and serve the steamed lime fish hot, garnished with additional cilantro and lime wedges if desired.
