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Steamed Fish with Lime Garlic Sauce

A delightful dish featuring whole fish delicately steamed and topped with a zesty lime garlic sauce, perfect for family gatherings or a refreshing meal.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Southeast Asian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb whole barramundi (or another white fish, like snapper), guts and gills removed Freshness matters; choose the freshest fish available for the best taste.
  • 1 stalk lemongrass, bottom half only, smashed and cut into chunks
  • 0.5 cup good chicken stock or fish stock Homemade stock offers depth of flavor, but store-bought can be convenient.
  • 1 tablespoon finely chopped palm sugar Can substitute with brown sugar if needed.
  • 4 tablespoons lime juice (freshly squeezed for the best flavor)
  • 3 tablespoons fish sauce Look for high-quality brands for richer flavor.
  • 1 head garlic, chopped
  • to taste pieces Thai chilies, finely chopped Adjust based on your heat preference.
  • 8 to 10 sprigs cilantro, chopped
  • 1 stalk Chinese celery, cut into 1-inch pieces

Method
 

Preparation
  1. Score the fish: Make 3 diagonal incisions on each side of the fish.
  2. Stuff the belly of the fish with lemongrass chunks.
Steaming
  1. Fill a pot with water and bring it to a rolling boil.
  2. Place the plate with the fish inside the steamer. Steam the fish for about 8 to 12 minutes.
  3. Check if done when the flesh flakes easily with a fork.
Prepare the Sauce
  1. Heat the chicken or fish stock and palm sugar over medium-high heat until boiling.
  2. Stir until the sugar is dissolved and pour the hot stock into a bowl.
  3. Mix in the chopped garlic, chilies, fish sauce, and lime juice.
Serving
  1. Transfer the cooked fish to a serving platter with Chinese celery leaves for decoration.
  2. Stir chopped cilantro into the sauce and pour over the fish.
  3. Serve with jasmine rice.

Notes

Keep an eye on the fish while steaming to avoid overcooking. Leftover fish can be stored in an airtight container for about 2 days. The sauce can be prepared in advance.