Thai Lime-Garlic Fish with Fresh Cilantro and Chili (Print version)
Tender steamed white fish with a sharp Thai lime-garlic sauce, fresh cilantro, and chili.
# Ingredients:
For the fish
01 -
1 1/2 lb (680 g) firm white fish fillets, such as cod, snapper, barramundi, halibut, or sea bass
02 -
2 lemongrass stalks, bruised and cut into short lengths
03 -
1/2 teaspoon fine sea salt
04 -
4 thin lime slices, for serving
For the lime-garlic sauce
05 -
5 garlic cloves, roughly chopped
06 -
2-4 Thai bird's eye chilies or 1 serrano chili, roughly chopped
07 -
3 tablespoons chopped cilantro stems
08 -
1/4 teaspoon fine sea salt
09 -
1/4 cup (60 ml) low-sodium fish stock, chicken stock, or water
10 -
3 tablespoons fresh lime juice
11 -
2 tablespoons gluten-free fish sauce
12 -
1 1/2 teaspoons sugar
For finishing
13 -
1/2 cup fresh cilantro leaves
14 -
1 red chili, thinly sliced
15 -
Steamed jasmine rice, optional for serving
# Instructions:
01 -
Use a mortar and pestle to pound the garlic, chilies, cilantro stems, and salt into a rough paste. Stir in the stock, lime juice, fish sauce, and sugar until the sugar dissolves.
02 -
Arrange the bruised lemongrass on a heatproof plate that fits inside a deep skillet or wok. Lay the fish fillets on top and season them lightly with salt.
03 -
Place a small metal trivet or a coiled foil ring in a deep skillet. Add water to just below the trivet and bring it to a steady simmer.
04 -
Set the plate of fish on the trivet, cover the skillet, and steam for 5 minutes. Spoon the lime-garlic sauce over the fish, cover again, and steam for 5-7 minutes more, until the fish is opaque and flakes easily.
05 -
Carefully lift the plate from the skillet. Scatter cilantro leaves, sliced chili, and lime slices over the fish. Serve hot with jasmine rice if desired.
# Good to know:
01 -
Use fillets of similar thickness so they finish cooking at the same time.
02 -
For less heat, use one serrano chili with the seeds removed.
03 -
The sauce is intentionally bold because the mild fish softens it.