Steamed Fish with Ginger & Lime

Here’s a classic Thai-style Steamed Fish with Ginger & Lime recipe that’s healthy, fresh, and packed with bright, bold flavors.

1 whole white fish (like sea bass, snapper, or tilapia), cleaned and scaled (about 600g–800g)
2 tbsp fresh ginger, julienned
4 cloves garlic, minced
2–3 bird’s eye chilies, finely chopped (adjust to heat preference)
3 tbsp lime juice
2 tbsp fish sauce
1 tsp sugar (or palm sugar)
1/4 cup chicken stock (or water)
3 stalks lemongrass (optional, for aroma), lightly smashed
Fresh cilantro for garnish
Lime slices for garnish

Prepare the Fish:
- Score the fish with 2–3 diagonal cuts on each side.
- Stuff the cavity with a few slices of ginger and some lemongrass if using.
Steam the Fish:
- Set up a steamer or a large pan with a steaming rack.
- Place fish on a heatproof plate. Scatter remaining ginger over the fish.
- Steam over high heat for 8–12 minutes, depending on size, until the flesh flakes easily.
Make the Sauce:
- In a small saucepan, heat chicken stock, garlic, chilies, lime juice, fish sauce, and sugar.
- Bring to a gentle simmer for 1–2 minutes until sugar dissolves. Taste and adjust balance (add more lime or sugar to your liking).
Combine & Serve:
- Once the fish is done, pour the hot sauce over it.
- Garnish with fresh cilantro, lime slices, and optional extra chilies.

Serve hot with steamed jasmine rice.
Add a side of blanched greens like bok choy or morning glory for a complete meal.