Here’s a bright, aromatic Thai Lime–Garlic Steamed Fish—inspired by the classic Thai dish Pla Neung Manao. It’s light, zesty, and comes together quickly.
🐟 Thai Lime–Garlic Steamed Fish
🧾 Ingredients
- 1 whole white fish (about 500–700g; sea bass, tilapia, or snapper), cleaned
or 2–3 firm fish fillets - 4–5 cloves garlic, finely minced
- 2–3 Thai chilies, sliced (adjust to taste)
- 3 tbsp fresh lime juice
- 2 tbsp fish sauce
- 1–2 tsp sugar (to balance the acidity)
- ½ cup chicken broth or water
- 2 tbsp fresh cilantro, chopped
- 2 green onions, sliced
- Optional: a few slices of ginger or lemongrass for aroma
👩🍳 Instructions
- Prep the fish:
Pat dry. If using a whole fish, make a few shallow slits on each side for better flavor absorption. - Make the sauce:
In a bowl, mix garlic, chilies, lime juice, fish sauce, sugar, and broth. Taste—aim for a balance of salty, sour, and slightly sweet. - Arrange for steaming:
Place fish on a heatproof plate. Add ginger/lemongrass (if using).
Pour about half the sauce over the fish. - Steam:
Steam over medium heat for 10–15 minutes (depending on size) until the fish is opaque and flakes easily. - Finish:
Pour remaining sauce over the hot fish.
Sprinkle cilantro and green onions on top.
💡 Tips & Variations
- Use very fresh lime juice—it’s the star flavor.
- If you like it spicy, add extra chilies or a spoon of chili paste.
- For a richer version, drizzle a little hot oil over the garlic before serving.
- You can make this in a covered pan if you don’t have a steamer.
🍽️ Serving Ideas
- Serve with steamed jasmine rice
- Pair with stir-fried vegetables or a light Thai salad
- Spoon extra sauce over rice—it’s incredibly flavorful
If you want, I can give you a restaurant-style version with a sizzling garlic oil finish, or a baked (no steamer) version 👍