Thai Steamed Lime Fish (Whole Fish Chili Fish Sauce)
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
A whole steamed white fish gets a sauce of lime juice, fish sauce, garlic and minced Thai chili spooned over it raw, never heated.
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The lime and chili stay sharp, and cilantro goes on top. Whatever sauce pools on the plate is soaked up with jasmine or sticky rice.
Ingredients
Instructions
- 1
Pat the 600 g whole white fish dry, then score both sides on a diagonal.
Cut only almost to the bone, not through it, so the flesh opens for the sauce without falling apart.
- 2
Pour 400 ml water into the steamer and bring it to a strong boil over high heat.
When steady steam fills the pot, set the fish on a steaming plate and cover tightly.
- 3
Keep the heat high and steam for 10-12 minutes, adjusting slightly for the fish thickness.
It is ready when the thickest flesh turns opaque and a chopstick slides in without resistance.
- 4
While the fish steams, mix 4 tbsp lime juice, 2 tbsp fish sauce, minced garlic, Thai chili, and sugar.
Stir until the sugar dissolves, keeping some lime juice for the end if desired.
- 5
Pour the sauce evenly over the cooked fish, aiming it into the scored cuts.
Cover again and steam over high heat for 2 more minutes so the raw lime, garlic, and chili aromas enter the flesh.
- 6
Turn off the heat and add any reserved lime juice for a fresher finish.
Scatter 1/2 cup cilantro over the fish and serve hot with jasmine rice or sticky rice to catch the sauce.
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