A delicate, aromatic Thai-style steamed fish infused with lime, garlic, ginger, and chili. This dish delivers bright citrus notes, gentle heat, and fresh herbal depth—all with minimal cooking time. Light yet deeply flavorful, it’s a perfect weeknight meal served alongside fragrant jasmine rice.
Why You’ll Love This Recipe
This Thai Lime-Garlic Fish is a refreshing dish that balances zesty, savory, and mildly spicy flavors. The steaming method keeps the fish tender and moist while allowing the marinade to shine. Made with simple ingredients and ready in just over half an hour, it’s a wholesome option that feels special without requiring advanced cooking skills.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 fillets white fish (cod or tilapia)
2 limes, juiced and zested
4 cloves garlic, minced
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon granulated sugar
1 tablespoon fresh ginger, grated
1 red chili, finely sliced
1 bunch fresh cilantro, chopped
Directions
Rinse the white fish fillets under cool water and pat them completely dry with paper towels.
In a small bowl, mix the lime juice and zest, minced garlic, fish sauce, soy sauce, sugar, and grated ginger until the sugar dissolves.
Place the fish fillets in a shallow dish and pour the marinade over them, coating each piece well. Let them marinate for 15–20 minutes.
Transfer the fillets and all the marinade into a heatproof steaming dish. Add half the chopped cilantro and all the sliced chili over the top.
Steam over gently boiling water for 10–12 minutes, or until the fish is opaque and flakes easily with a fork.
Remove from the steamer and finish with the remaining cilantro. Serve immediately with some of the cooking sauce.
Replace chili with milder sliced peppers for a non-spicy version.
Lemon can substitute lime if needed, though the flavor will be slightly less aromatic.
Snapper or halibut may be used instead of cod or tilapia.
For a soy-free version, add an extra teaspoon of fish sauce and a splash of water.
Add sliced lemongrass or kaffir lime leaf for deeper Thai fragrance.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 2 days.
Reheat gently using steam or on low heat in a covered pan to keep the fish moist. Microwaving is possible on half power in short intervals, taking care not to overcook.
FAQs
How do I know the fish is fully cooked?
The fillets should be opaque and flake easily when tested with a fork.
Can I use frozen fish?
Yes, as long as it is fully thawed and patted very dry before marinating.
What type of fish works best?
Firm white fish such as cod, tilapia, snapper, or halibut hold their shape well during steaming.
Can I bake this instead of steaming?
Yes. Bake covered at 375°F (190°C) for about 12–15 minutes or until flaky.
Can I prepare the marinade ahead of time?
Yes, it can be mixed a few hours ahead and refrigerated. Add it to the fish just before the short marinating window.
Is this recipe gluten-free?
It is gluten-free if you use a gluten-free soy sauce.
How can I make it sweeter or tangier?
Increase the sugar slightly for more sweetness or add extra lime juice for added brightness.
What can I serve alongside it?
Steamed jasmine rice, sautéed greens, or simple vegetable stir-fries complement the flavors beautifully.
Will removing the chili affect the taste?
Yes, but only slightly. The dish will remain flavorful and aromatic without the heat.
Can I double the recipe?
Absolutely—just ensure your steamer is large enough or steam in batches.
Conclusion
This Thai Lime-Garlic Fish brings together citrus, herbs, and delicate heat for a meal that is simple yet vibrant. With minimal prep and clean, bold flavors, it’s an ideal recipe for nights when you want something wholesome, elegant, and comforting. Perfectly paired with warm rice or steamed vegetables, it’s a dish that will quickly become a weeknight favorite.
Thai Lime-Garlic Fish is a delicately steamed white fish dish infused with zesty lime, garlic, ginger, chili, and fresh cilantro. Light, aromatic, and flavorful, it’s an easy and elegant meal perfect for weeknights.
Author:Sophia
Prep Time:20 minutes
Cook Time:12 minutes
Total Time:32 minutes
Yield:4 servings
Category:Main Course
Method:Steaming
Cuisine:Thai
Diet:Low Fat
Ingredients
4 fillets white fish (cod or tilapia)
2 limes, juiced and zested
4 cloves garlic, minced
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon granulated sugar
1 tablespoon fresh ginger, grated
1 red chili, finely sliced
1 bunch fresh cilantro, chopped
Instructions
Rinse and pat dry the white fish fillets with paper towels.
In a small bowl, mix lime juice and zest, garlic, fish sauce, soy sauce, sugar, and grated ginger until the sugar dissolves.
Place the fish in a shallow dish and pour the marinade over the fillets. Let marinate for 15–20 minutes.
Transfer the fish and marinade to a heatproof steaming dish. Top with half the cilantro and all the sliced chili.
Steam over gently boiling water for 10–12 minutes, or until the fish is opaque and flakes easily with a fork.
Remove from the steamer, sprinkle with remaining cilantro, and serve with the cooking sauce.
Notes
Use firm white fish like cod, tilapia, snapper, or halibut for best results.
Substitute lime with lemon if needed, though lime offers a more authentic Thai flavor.
Adjust chili to your preferred heat level, or omit for a mild version.
Can be baked if a steamer is not available—cover and bake at 375°F (190°C) for 12–15 minutes.
Add kaffir lime leaves or lemongrass for extra Thai fragrance.
