
This zesty Thai lime steamed fish brings the vibrant flavors of a Thai seaside right to your kitchen. Delicate white fish gets bathed in fresh lime juice, garlic, ginger, and just enough chili for a little tingle. Everything steams together in one dish for perfectly flakey fish and a punchy sauce that will remind you of your favorite restaurant.
I started making this after a trip to Phuket, and honestly, it takes me back every bite. Even my pickiest eater now asks for steamed fish.
Ingredients
- White fish fillets: cod tilapia or snapper work best they cook evenly and soak up flavors well try to pick fillets that are about a half inch thick for even steaming
- Limes: juice and zest are key to the sauce and give the dish its signature freshness choose ones that feel heavy for their size
- Garlic: minced because it brings that bold savory base the more aromatic the better
- Fish sauce: for depth and real Thai flavor use a brand you trust since quality can make a difference
- Soy sauce: adds a bit of salty umami go for a naturally brewed type
- Sugar: balances the sharp lime just a pinch to round out the flavors
- Red chili: sliced very thin for gentle heat birds eye is classic but use a milder chili if you prefer
- Cilantro: fresh and chopped both a garnish and a flavor booster choose bright green bunches with no wilted leaves
- Ginger: grated it brings a subtle warmth and helps the fish stand up to big flavors
- For the best results use fresh ingredients and avoid bottled or pre-minced garlic and ginger
Step-by-Step Instructions
- Prep the Fish:
- Rinse the white fish fillets under cool water and pat very dry with paper towels moisture will stop the marinade from clinging properly
- Make the Marinade:
- Whisk together the lime juice and zest minced garlic fish sauce soy sauce sugar and grated ginger in a small bowl until sugar dissolves completely
- Marinate the Fish:
- Place the fillets in a shallow dish and pour the marinade over making sure everything is coated evenly cover and let it sit for 15 to 20 minutes no longer to avoid over curing the fish
- Set Up to Steam:
- Arrange the marinated fish in a heatproof dish large enough for all the fillets to lie flat pour the extra marinade on top scatter half the chopped cilantro and sliced chili over the fish
- Steam the Fish:
- Put the dish in a steamer or set over simmering water cover with a tight lid steam for 10 to 12 minutes or until the fish turns opaque and flakes easily with a fork
- Finish and Serve:
- Remove from heat sprinkle with remaining cilantro and extra chili if you like serve immediately while the flavors are at their brightest

Cilantro for me is the magic here I remember my grandma grabbing bunches straight from her herb pots and tossing them on our fish The aroma was unbeatable and still brings me comfort every time
Storage Tips
Store leftovers in an airtight container in the fridge for up to two days Reheat gently over low heat or in the microwave just until warm to avoid overcooking the fish
Ingredient Substitutions
If you do not have fish sauce try a little extra soy sauce with a splash of rice vinegar For a cilantro swap Thai basil or green onion works in a pinch You can use any white fish but try to avoid thicker cuts as they take longer to steam
Serving Suggestions
This dish shines with steamed jasmine rice or fluffy brown rice Serve it with sliced cucumbers or a simple cabbage salad for a refreshing contrast Sometimes I like to pour the leftover sauce over veggies for a quick side
Cultural and Historical Context
Thai cuisine has long valued the balance of flavors and this steamed fish with lime is a prime example Traditionally served at family gatherings or festive occasions it highlights fresh seafood local herbs and punchy sauces You might find versions in street stalls along the Thai coast with each cook adding a personal twist
Frequently Asked Questions
- → What type of fish works best for this Thai lime dish?
White fish fillets like cod, tilapia, or snapper are ideal for their mild flavor and tender texture when steamed.
- → How zesty is the finished dish?
The flavor is bright and citrusy from fresh lime juice and zest, balanced with savory fish sauce and just enough chili heat.
- → Can I adjust the spiciness?
Absolutely. Add more or less sliced chili depending on your heat preference for a custom kick.
- → What can I serve alongside this meal?
Jasmine rice pairs perfectly, soaking up the lively sauce and complementing the light fish flavors.
- → Is marinating the fish necessary?
Marinating for 15-20 minutes ensures the lime, garlic, and ginger infuse the fish without overpowering or breaking it down.