Steamed Fish with Spicy Lime and Garlic Sauce

Step-by-Step Cooking Process

1. Prepare the Fish

Clean the fish and pat it dry. If using a whole fish, make shallow diagonal cuts along the body to help it cook evenly. Lightly season with salt.

2. Steam the Fish

Place the fish in a steamer over boiling water. If you don’t have a steamer, a heatproof plate inside a large pot with a rack works well. Cover and steam for 10–15 minutes, depending on the size of the fish, until the flesh is opaque and flakes easily.

3. Make the Spicy Lime and Garlic Sauce

While the fish steams, mix lime juice, minced garlic, chopped chilies, fish sauce, and sugar in a bowl. Stir until the sugar dissolves. Adjust the seasoning to taste—more lime juice for tang, more chilies for heat, or more sugar for balance.

4. Assemble and Serve

Once the fish is fully cooked, carefully transfer it to a serving plate. Pour the spicy lime and garlic sauce over the top. Garnish with fresh cilantro and, if desired, extra lime slices.

5. Enjoy!

Serve immediately with steamed jasmine rice to soak up the flavorful sauce. This dish pairs wonderfully with a side of sautéed greens or a light Thai-style salad.

Tips and Variations

• Use fillets for convenience – If working with whole fish is intimidating, use fillets instead. They cook faster and are easier to serve.
• Adjust the spice level – If you prefer a milder dish, reduce the number of chilies or use milder varieties like Thai long chilies.
• Add a hint of ginger – A few slices of fresh ginger in the steamer can enhance the aroma and flavor.
• Try different fish – This recipe works well with cod, grouper, or even salmon.

Final Thoughts

Steamed Fish with Spicy Lime and Garlic Sauce is a dish that embodies the essence of Thai cuisine—simple, fresh, and packed with bold flavors. Whether you’re new to cooking fish or a seasoned home chef, this recipe is a guaranteed crowd-pleaser. Try it for your next meal and experience the perfect balance of heat, acidity, and umami in every bite!

Would you like a detailed recipe card to go with this article? 😊