| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 8g | 2g | 4g |
| sugars | fibre | protein | salt |
| 2g | 1g | 28g | 1.5g |
Why I Love Thai Steamed Whole Fish with Fragrant Spicy Sauce
The moment I first tasted Steamed Whole Fish with Fragrant Spicy Sauce, I knew I had found a dish that perfectly captured the depth and vibrancy of Thai cuisine. This recipe is a beautiful amalgamation of flavors—citrusy, spicy, and umami—all working in harmony. It’s reminiscent of some fond memories I have from my time spent exploring New York City’s culinary labyrinth, where you can find anything from a perfect slice of pizza to an intricately prepared Thai meal just around the corner.
Of course, wandering through NYC’s bustling streets and sampling diverse culinary delights has made me a culinary adventurer of sorts. Each bite in this city tells a story, and the story of this Steamed Whole Fish with Fragrant Spicy Sauce is one of love and respect for authentic flavors. This dish is akin to tasting the very essence of Thai cooking traditions, and every ingredient plays a critical part. From the aromatic lemongrass and kaffir lime leaves to the tongue-tingling Thai bird’s eye chilies, the recipe is a symphony of notes that sing in perfect unison.
A Culinary Journey
One might wonder how an actor from New York City fell in love with a recipe like this. The answer lies in my endless curiosity about world cuisines. While I love my bagels and burgers, there’s something incredibly enriching about exploring foreign flavors. Thai food, especially, has always fascinated me with its balance of sweet, spicy, salty, and sour elements. It’s no wonder that when I stumbled upon a recipe by Chef Somchai, an acclaimed chef known for his authentic Thai creations, I was inspired to recreate this gem at home.
Steaming fish is a method often used in other Asian cuisines as well—think Chinese-style steamed fish with ginger and scallions. This Thai version, however, introduces a whole new layer of complexity with its spicy and fragrant sauce. The beauty of this dish lies in its simplicity and the careful attention to ingredients, making it an ideal main course for any Asian-inspired meal. Pair it with some jasmine rice or a refreshing Thai papaya salad to complete your culinary escapade.
The Magic of Fresh Ingredients
What truly takes this dish to the next level are the fresh herbs like cilantro, mint, and basil. They’re not just garnishes—they’re integral to the overall flavor profile. The ginger and garlic lend a pungent warmth, while lime juice adds that zesty kick. It’s fascinating how these seemingly humble ingredients come together to create such a sophisticated dish. This Steamed Whole Fish with Fragrant Spicy Sauce is more than just a recipe; it’s a celebration of Thai culinary philosophy.
For anyone who loves exploring flavors from around the world, this dish is a must-try. It’s a wonderful way to bring a piece of Thailand into your home, and I guarantee it will become a staple in your recipe roster. Enjoy the journey!
What You’ll Need
- 1 whole fish (about 3 pounds), cleaned and scaled
- 1 tablespoon kosher salt
- 2 tablespoons lime juice
- 2 stalks lemongrass, trimmed and smashed
- 2-inch piece of ginger, sliced thinly
- 4 cloves garlic, minced
- 3 Thai bird’s eye chilies, finely chopped
- 1/4 cup fish sauce
- 1/4 cup water
- 1 tablespoon palm sugar or brown sugar
- 1/4 cup lime juice
- 2 tablespoons soy sauce
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup thinly sliced green onions
- 1 large red chili, julienned (for garnish)
- 6-8 kaffir lime leaves, torn into pieces
Method
Step One
Rub the whole fish inside and out with kosher salt and lime juice. Set aside to marinate for about 10-15 minutes.
Step Two
Prepare a steamer or use a large pot with a steam rack. Fill with water and bring to a boil.
Step Three
Place the lemongrass and ginger slices inside the cavity of the fish. Place the fish on a heatproof plate that fits inside your steamer.
Step Four
Carefully place the plate with the fish into the steamer. Cover and steam for about 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.
Step Five
While the fish is steaming, prepare the sauce. In a small saucepan, combine the minced garlic, chopped Thai bird’s eye chilies, fish sauce, water, palm sugar, lime juice, and soy sauce. Bring to a boil, then reduce heat and simmer for about 5-7 minutes until slightly thickened.
Step Six
Remove the steamed fish from the steamer and transfer to a serving platter. Discard the lemongrass and ginger from the fish cavity.
Step Seven
Pour the prepared fragrant spicy sauce over the fish. Garnish with chopped fresh cilantro, mint, basil, and thinly sliced green onions. Add the torn kaffir lime leaves and julienned large red chili for an extra touch of flavor and color.
Step Eight
Serve immediately with steamed rice. Enjoy!
