Effortless Thai Lime Garlic Fish (Print Version)
# Ingredients:
→ Steamed Fish Stuff
01 -
4 fillets of any white fish you like (cod, snapper, tilapia)—all bones and skin taken out
02 -
3 garlic cloves, chopped up tiny
03 -
2 big spoons of lime juice
04 -
1 spoon of fish sauce
05 -
1 spoon soy sauce
06 -
1 teaspoon regular white sugar
07 -
1 little red chili, sliced really thin (just if you want)
08 -
A bunch of cilantro leaves, for topping
09 -
Extra lime wedges on the side
→ Coconut Lemongrass Sauce
10 -
400 ml coconut milk
11 -
1 lemongrass stalk, smashed a bit and ends trimmed
12 -
2 big spoons of fish sauce
13 -
1 spoon white sugar
14 -
1 spoon lime juice (freshly squeezed)
15 -
1 small red chili, chopped up tiny (if you feel like it)
16 -
1 teaspoon grated fresh ginger
17 -
2 big spoons fresh chopped cilantro
# Instructions:
01 -
Stir together the chopped garlic, lime juice, both sauces, sugar, and chili (if you're using it) in a little bowl. Give it a good mix.
02 -
Set the fish fillets on a dish that can handle heat. Pour that seasoned mix over so every piece gets some.
03 -
Pop the dish into a steamer over water that’s barely bubbling. Put the lid on and let steam 10 to 12 minutes. Fish should come out easy to break apart with a fork and not see-through.
04 -
Grab a pan and dump in the coconut milk. Add the lemongrass, fish sauce, sugar, lime juice, chili, and ginger. Warm it gently and stir now and then.
05 -
Let everything bubble softly for 10 minutes until it thickens a little and smells awesome. Take the lemongrass out, toss in the chopped cilantro, give it a stir.
06 -
Move the steamed fish to plates. Pour the coconut sauce over them. Sprinkle with more cilantro and drop a few lime wedges on the plate.
# Notes:
01 -
Go for the freshest white fish you can find, it tastes way better.
02 -
Smashing your lemongrass helps the flavor come through.
03 -
Want more or less spicy kick? Just change the amount of chili.