Thai-style Steamed Fish

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Faizah

When going out for dinner with family and friends, steamed fish is a typical dish we’d order at Chinese Muslim or a la Thai Malay restaurants. The problem is, fish and seafood prices keep going up, and a plate of steamed fish like sea bass can easily set you back MYR75 a pop. Ouch. Nowadays it’s very rare for me and Mummy to eat out, so when I had a craving for Thai-style steamed fish, I fell back on my usual mantra. Wanna eat, make it yourself.

I found this Thai-style steamed fish recipe by Che Nom, and the moment I landed on the right ratio of ingredients to suit my tastes, this dish became a regular part of my daily menu. It’s pretty hands off, and uses a few relatively simple ingredients. Especially if you have an electric steamer, you can leave the fish to cook while you prepare the rest of the ingredients for the sauce. I’ve tried this recipe with seabass and golden pomfret with excellent results, but I suspect any similar firm white fish would also be just as good.

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Step by Step

First, prepare the fish. Cut a few diagonal slits on each side of the fish using a sharp knife.

Season with salt on each side.

Stuff the lemongrass inside the fish.

Place the fish on a plate and steam, until the flesh flakes down to the bone when pulled with a fork, 15 to 18 minutes.

While the fish is steaming, make the sauce. In a small saucepan, add the water, chicken stock cube and Thai palm sugar.

Bring the mixture to a boil over medium heat.

Remove the pot from heat, and add the garlic, chilies, and cilantro. Let steep for a few minutes.

Season with the fish sauce, to taste. Add the lime juice.

Ladle the sauce over the fish. Serve immediately.

Thai-Style Steamed Fish

Steamed whole fish topped with garlic and cilantro sauce, perfect when served with steamed white rice and a plain omelet.
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Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4

Equipment

  • 1 Steamer

Ingredients
  

  • 1 whole seabass or any firm white fish
  • ¾ teaspoon salt to taste
  • 2 stalks lemongrass lightly smashed
  • 1 cup water
  • 1 chicken stock cube
  • 1 tablespoon Thai palm sugar
  • 5 cloves garlic finely chopped
  • 1 red Thai chili chopped
  • ½ cup cilantro chopped, about 3 bunches
  • 1 tablespoon fish sauce to taste
  • 2 limes juiced

Instructions
 

  • First, prepare the fish. Cut a few diagonal slits on each side of the fish using a sharp knife.
  • Season with salt on each side.
  • Stuff the lemongrass inside the fish.
  • Place the fish on a plate and steam, until the flesh flakes down to the bone when pulled with a fork, 15 to 18 minutes.
  • While the fish is steaming, make the sauce. In a small saucepan, add the water, chicken stock cube and Thai palm sugar.
  • Bring the mixture to a boil over medium heat.
  • Remove the pot from heat, and add the garlic, chilies, and cilantro. Let steep for a few minutes.
  • Season with the fish sauce, to taste. Add the lime juice.
  • Ladle the sauce over the fish. Serve immediately.

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