Thai Lime-Garlic Steamed Fish

📝 Description:

Thai Lime-Garlic Steamed Fish (Pla Neung Manao) is a classic Thai dish known for its zesty, tangy, spicy, and savory flavors. The fish is steamed until tender, then topped with a bold sauce made of lime juice, garlic, chili, and fish sauce. It’s a light, healthy dish that perfectly balances the heat of chilies, the freshness of lime, and the umami depth of fish sauce.

🍽️ Servings:

Serves: 2–3 people
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

🧂 Ingredients for Thai Lime-Garlic Steamed Fish

• 1 whole white fish (sea bass, snapper, or tilapia), cleaned and scaled (~500-700g)

• 2–3 slices of fresh ginger

• 2 stalks lemongrass, cut and smashed (optional)

• 2 spring onions or cilantro roots

• Salt (light sprinkle)

For the sauce:

• 6–8 cloves garlic, finely chopped or minced

• 3–5 Thai bird’s eye chilies (adjust to taste), finely chopped

• 4 tablespoons fresh lime juice (about 2 limes)

• 2 tablespoons fish sauce

• 1 tablespoon palm sugar or brown sugar

• 2 tablespoons chicken stock or water

Garnish:

• Fresh cilantro leaves

• Sliced lime

• Extra chopped chilies (optional)

🍳 Instructions:

1. Prepare the fish:

   • Rinse and pat the fish dry. Make 2–3 diagonal slits on each side.

   • Sprinkle with a pinch of salt. Stuff the cavity with ginger, lemongrass, and spring onion or cilantro root.

2. Steam the fish:

   • Place the fish on a heatproof plate that fits inside your steamer.

   • Steam over high heat for 10–15 minutes, depending on the size of the fish, until cooked through (the flesh should flake easily).

3. Make the sauce:

   • In a bowl, mix garlic, chilies, lime juice, fish sauce, palm sugar, and chicken stock.

   • Stir until the sugar is fully dissolved. Adjust flavor: balance of salty, sour, sweet, and spicy is key.

4. Assemble:

   • Once the fish is cooked, transfer it (along with juices) to a serving dish.

   • Pour the lime-garlic sauce over the fish while hot.

   • Garnish with fresh cilantro and lime slices.

5. Serve immediately:

   • Best enjoyed with steamed jasmine rice.

🧠 Chef’s Notes & Tips:

• Fish Choice: White, firm-fleshed fish works best (sea bass, snapper, grouper).

• Freshness: Fresh lime juice is essential — bottled lime juice lacks brightness.

• No Steamer? You can steam using a large wok or pot with a rack and a lid.

• Sauce Balance: Thai cooking is all about balance — adjust chili, lime, sugar, and fish sauce to your liking.

• Extra Kick: Add minced garlic and chili oil on top for added punch.

🥗 Nutritional Information (per serving — based on 3 servings):

(Values are approximate and vary based on fish type and portion size.)

💪 Health Benefits:

• High in Protein: Great for muscle maintenance and repair.

• Low in Fat: A lean meal suitable for weight management.

• Boosts Immunity: Garlic and chili offer natural immune support.

• Rich in Omega-3s: If using fatty fish like sea bass or snapper.

• Hydrating & Refreshing: The lime and broth keep the dish light and hydrating.

❓ Q&A:

Q: Can I use fish fillets instead of whole fish?

A: Yes, but steaming a whole fish yields more flavor. If using fillets, reduce steaming time.

Q: Can I make this dish ahead?

A: Best served fresh, but you can prep the sauce ahead of time. Steam the fish just before serving.

Q: Is it too spicy?

A: You can adjust the chilies to your spice tolerance or deseed them for less heat.

Q: What can I substitute for fish sauce?

A: Use soy sauce + a dash of anchovy paste, or vegan fish sauce for a vegetarian option.

Q: Can I bake the fish instead of steaming?

A: Yes, wrap the fish in foil and bake at 375°F (190°C) for ~20 minutes. Then top with sauce.