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Thai Steamed Fish with Lemongrass and Tangy Lime Sauce Recipe

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  • Author: Lily
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: 1 serving
  • Category: Main Dish
  • Method: Steaming
  • Cuisine: Thai

Description

This vibrant and aromatic Thai Steamed Fish recipe features tender cod filets steamed with fragrant lemongrass and a spicy, tangy sauce made from garlic, Thai chilis, coriander roots, lime juice, fish sauce, and chicken stock. Perfectly balanced with a hint of sweetness and served with jasmine rice, this dish is a quick and healthy option that captures the fresh, bold flavors of Thailand.

Ingredients

Fish and Aromatics

  • 8 oz Cod filets
  • 2-3 stalks Lemongrass, bruised
  • 4 cloves Garlic, peeled
  • 1 bunch Coriander roots
  • 2 Thai chilis (adjust to spice preference)

Sauce

  • 1.5 tbsp Fish sauce
  • 1 tsp Sugar
  • 1/2 cup Chicken stock
  • 1 Lime, juiced

Garnish

  • 3 sprigs Cilantro
  • 1 Chili pepper (for garnish)
  • 2-3 slices Lime

Side

  • 1 serving Jasmine rice (1/4 cup uncooked)

Instructions

  1. Prepare the aromatics: Thinly slice the Thai chilis and peel the garlic cloves. Trim the coriander roots. Place the chili slices, coriander roots, and garlic into a mortar and pestle and grind them into a fine paste. If unavailable, finely mince these ingredients with a knife until they form a paste-like consistency.
  2. Make the sauce: In a small bowl, combine sugar, fish sauce, lime juice, and chicken stock. Stir well, then add the ground aromatic paste. Taste and adjust seasoning as needed to achieve a light soup-like consistency with a balance of spicy, sour, and savory flavors.
  3. Prepare the fish for steaming: Fill a large saucepan or wok halfway with water. If a steamer basket is unavailable, take a large square of foil and shape it into a circular spiral to act as a makeshift steamer. Place a large plate or serving platter on top of the foil inside the pan. Add bruised lemongrass stalks onto the plate, then arrange the salted cod filets on top. Turn the heat to medium-high and bring the water to a simmer, then reduce heat to low. Cover with a lid and steam the fish for about 3 minutes.
  4. Dress the fish: After the initial steaming, pour the prepared sauce evenly over the fish filets. Cover again and continue steaming for another 5 minutes, or until the fish is opaque and cooked through.
  5. Garnish and serve: Carefully remove the plate from the steamer. Garnish the fish with cilantro sprigs, additional lime slices, and a fresh chili pepper for extra heat. Serve immediately with a side of jasmine rice prepared separately.

Notes

  • Adjust the number of Thai chilis according to your heat tolerance.
  • Bruising the lemongrass releases more aroma for the steaming process.
  • If you don’t have coriander roots, you can substitute with fresh cilantro stems, though the flavor will be slightly different.
  • Use fresh lime juice for the most vibrant flavor in the sauce.
  • Ensure the fish is opaque and flakes easily to confirm it is cooked through.
  • Steaming times may vary slightly depending on fish thickness and stove heat; keep an eye on the fish texture.

Find it online: https://dishmelt.com/thai-steamed-fish-with-lemongrass-and-tangy-lime-sauce-recipe/