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Silky white fish fillets steamed with lime, garlic, and savory broth for restaurant-quality flavor.
Print Recipe
Course: Dinner
Cuisine: Thai
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 white fish fillets (cod/tilapia), 1-inch thick
  • 2 limes, zested and juiced
  • 4 cloves garlic, minced
  • 2 tbsp fish sauce
  • 1 tbsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 red chili sliced for garnish
  • 1 tbsp cornstarch
  • extra lime zest for garnish
  • fresh cilantro leaves
  • flaky sea salt (Maldon)

Equipment

  • Steamer pot with lid
  • Wire Rack
  • mixing bowl
  • whisk

Method
 

  1. Pat fish fillets bone-dry, dust with cornstarch, score skin 3x, and rest at room temp 10 mins.
  2. Whisk lime zest, lime juice, sugar, soy sauce, fish sauce, and grated ginger. Pour over fish and massage gently. Chill 5 mins.
  3. Boil water in steamer pot. Place fish on wire rack, pour half marinade over fish, steam 12 mins until flakes at 145°F.
  4. Top fish with sliced red chili and fresh cilantro. Optionally garnish with extra lime zest and flaky sea salt.
  5. Serve immediately with jasmine rice or as desired. For spicy version, add sambal oelek and coconut milk drizzle.

Nutrition

Calories: 220kcalCarbohydrates: 5gProtein: 28gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 450mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 25mgCalcium: 30mgIron: 1mg

Notes

Use cornstarch dusting and wire rack steaming. Marinate no more than 20 minutes.

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