Thai Lime-Garlic Steamed Fish

For a light, flavorful dinner that tastes like it came straight from the streets of Bangkok, Thai Lime-Garlic Steamed Fish is a must-try. This dish features silky white fish fillets infused with zesty lime, aromatic garlic, and a savory, slightly sweet broth that clings perfectly to each piece. Quick, easy, and visually stunning, it’s ideal for date nights, potlucks, or any time you want restaurant-quality seafood at home.

One evening, I decided to recreate my favorite street food from a trip to Bangkok. Following the “steam-dry” wire rack method and adding lime zest just before steaming, the fish emerged tender, flaky, and full of flavor. The broth clung beautifully, creating a perfect balance of citrus, garlic, and umami. Sharing it with friends, everyone was amazed that such a vibrant dish could be ready in under 30 minutes—this became my go-to weeknight recipe for impressing guests with minimal effort.

Preparing the Fish

Patting and Scoring

Start with 4 white fish fillets, about 1-inch thick for even cooking—cod or tilapia works well, halibut adds richness. Pat each fillet bone-dry and dust lightly with 1 tablespoon cornstarch. This locks in moisture and prevents a rubbery texture. Score the skin three times, about ¼ inch deep, to help the marinade penetrate evenly. Let the fish rest at room temperature for 10 minutes before marinating.

Marinating for Flavor

Whisk together the zest and juice of 2 limes with 1 tablespoon sugar until dissolved. Add 2 tablespoons fish sauce and 1 tablespoon grated fresh ginger, then pour over the fish. Massage gently so the marinade fills the scored sections. Chill for 5 minutes to thicken slightly. Avoid marinating more than 20 minutes to prevent the citrus from “cooking” the fish, which would create a ceviche effect.

Creating the Broth

Building the Base

In a small bowl, combine 2 tablespoons soy sauce with the lime juice mixture, dissolving sugar completely. Whisk in 1 tablespoon cornstarch to prevent separation. This creates a glossy, flavorful broth that clings to the fish rather than pooling at the bottom of the plate.

Adding Aromatics

Slice 1 red chili and set aside for garnishing post-steam. The chili adds a vibrant color pop without bitterness. Adjust the heat to your preference or omit for a milder version.

Steaming to Perfection

Wire Rack Method

Boil water in a steamer pot. Place the fish on a wire rack instead of a plate—this ensures proper airflow and prevents oversteaming. Pour half the marinade over the fillets for flavor infusion. Steam with the lid on for about 12 minutes, until the fish flakes easily at 145°F. If the fish sticks to the rack, line it with a banana leaf for added flavor and easy removal.

Finishing Touches

Immediately top the steamed fish with sliced red chili and fresh cilantro. The heat blooms the color, and the herbs maintain their vibrant appearance. Optionally, sprinkle extra lime zest and flaky sea salt before serving.

Serving and Storage

Serving Suggestions

Serve on pre-warmed plates with extra broth drizzled over the fish. Pair with jasmine rice and a crisp white wine like Pinot Gris for date night. For potlucks, skewer the fillets with lemongrass or garnish with lime wedges. A spicy upgrade includes 1 tablespoon sambal oelek in the marinade and a coconut milk drizzle.

Storage and Make-Ahead

Store raw fillets on a wire rack in the fridge for up to 2 days. Cooked fish can be frozen on a tray, bagged, and reheated for 6 minutes at 350°F. Reheat in a steamer for 5 minutes to preserve flakiness; microwaving may make the fish rubbery. For raw fillets, freeze in the marinade and steam from frozen, adding about 3 extra minutes to the cooking time.

Dietary Adaptations

• Keto: Use 1 tsp erythritol instead of sugar and coconut aminos instead of fish sauce.
• Gluten-Free: Substitute tamari for soy sauce.
• Vegan: Replace fish with thick oyster mushrooms and fish sauce with 2 tbsp miso plus 1 tbsp lime juice for umami depth.

FAQ

1. Can I use different types of fish?
Yes, cod, tilapia, or halibut work well. Choose fillets about 1-inch thick for even cooking.

2. Why is my fish rubbery?
Oversteaming or using cold fish can cause rubbery texture. Pat dry, dust with cornstarch, and bring to room temperature before steaming.

3. Can I marinate longer than 20 minutes?
No, citrus will “cook” the fish and change the texture. Stick to 5–20 minutes.

4. How can I make it spicier?
Add sliced red chilies to the marinade or include 1 tablespoon sambal oelek. Adjust to taste.

5. Can I prepare this ahead for meal prep?
Yes, store raw fillets on a wire rack in the fridge for up to 2 days. Cooked fish can be frozen and reheated using a steamer.

Conclusion

Thai Lime-Garlic Steamed Fish is a vibrant, tender, and flavorful dish that brings Bangkok street food into your kitchen. By using cornstarch dusting, the wire rack steam method, and precise marinating, you achieve flaky perfection with a broth that clings beautifully. Quick to prepare, visually stunning, and bursting with flavor, this dish elevates weeknight dinners or special occasions alike.