Are you ready to add this super delicious Thai Steamed Fish Recipe to your repertoire guys?
Thai Steamed Fish is one of my most favorite Thai dishes. It doesn’t help that coincidently, it is also one of the easiest dishes to prepare. Yes, I am all for dishes that allow me to spend less time in the kitchen. #teameasypeasy
So, how have you guys been doing? The past month has been pretty crazy for me. My third brother had a fall and he broke his leg in a few different areas. My brother happens to be one of my best friends, we are both the nonsensical ones in the family. We are very close and would just talk and chat about everything under the sun. We discuss trades, stocks, we talk about life and we gossip too. He is hilarious by nature and would always be ready to crack jokes so it was hard to see him in so much pain. February was such an emotional roller coaster ride. Now that things are looking better now though, I do hope that he gets a good and speedy recovery. <3
Anyways, back to this Thai Steamed Fish. Although you could use a different type of fish, like a tilapia or even a snapper the classic is a Barramundi. Most Thai restaurants would serve the dish with a whole barramundi, but I know there are some people who might not fancy prepping a whole fish. So, for ease, an option would be to use barramundi fillets. It works just as well.
Note: If you are using a whole fish, it is best to get your fish scaled and gutted by your butcher to make things even easier.
Just as I said, this is a really simple recipe, while it does involve a fair amount of cutting for the sauce! The sauce uses a whole lot of garlic, fresh lime and chillies. There are also aromatics such as lemongrass and kaffir lime leaves, to keep the fish smelling all fragrant.
This Thai Steamed Fish Recipe is a MUST TRY and it is best served with steamed rice. I love to combine my rice with spoonful’s of the very delicious sauce! The medley of sour and spicy really stirs up your appetite! Go and grab a nice barramundi this weekend and you can proceed to thank me later!
Check out the video below for a step-by-step guide on making the dish:
- 1 whole barramundi or barramundi fillets
- 3 lemongrass, bruised
- ½ cup chicken stock or fish stock
- 1 Tbsp finely chopped palm sugar or brown sugar
- 4 Tbsp lime juice
- 3 Tbsp fish sauce
- 1 head garlic, chopped
- 10 Thai chillies, to taste, finely chopped (adjust accordingly)
- 15 sprigs cilantro, chopped
- 2 cm ginger, sliced
- Scale and remove the fish guts. Clean and score 2 diagonal incisions on each side of the fish. Keep aside and prepare the sauce.
- Cut the lemongrass into halves and smash it with the back of your knife.
- In a bowl, add all of the ingredients together. Stir gently and give it a taste test. Make sure it's sour and spicy with a hint of sweetness.
- Line a platter with aluminium foil if preferred. You can also stream on the platter without the foil.
- Plate the fish on the platter/foil. Top with ¾ of the sauce.
- Place some of the lemongrass and ginger in the cavity of the fish.
- Steam for about 20 minutes for the whole fish or 10 minutes for the fillet.
- Once cooked, pour the remaining sauce over the fish and garnish with more cilantro.
- Serve with steamed rice.
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