Description
A classic Thai steamed fish with tender barramundi, infused with lemongrass and topped with a tangy, garlicky lime-chili sauce, perfect for a flavorful and aromatic meal.
Ingredients
- 1 whole barramundi, 1–2 kilos, scaled, gutted, gills removed
- 5 stalks lemongrass, bottom halves only, bruised and cut into chunks
- 1 cup chicken stock or fish stock
- 2 tablespoons finely chopped palm sugar
- 8 tablespoons fresh lime juice
- 6 tablespoons fish sauce
- 2 heads garlic, coarsely chopped
- 6 Thai bird’s eye chilies, finely chopped (adjust to taste)
- 20–25 sprigs cilantro, chopped
- 1–2 stalks Chinese celery, cut into 1-inch pieces
Instructions
- Score the fish with 3 diagonal incisions on each side down to the bone.
- Stuff the bruised lemongrass into the cavity of the fish.
- Steam the fish over high boiling water for 10–15 minutes, until the flesh is white and firm.
- While steaming, heat chicken stock until boiling. Stir in palm sugar until dissolved. Remove from heat.
- Add garlic, chilies, cilantro, lime juice, and fish sauce to the stock. Adjust seasoning to taste.
- Place Chinese celery on a serving platter to hold the sauce. Transfer steamed fish onto platter.
- Pour the lime-garlic-chili sauce over the fish, ensuring garlic and chilies rest on top.
- Serve immediately with steamed rice.
Notes
- Substitute barramundi with red snapper, tilapia, or grouper if needed.
- Add sliced onions or shallots to the sauce for extra sweetness.
- Adjust number of chilies for milder or spicier flavor.
- Garnish with extra cilantro or mint for freshness.
- Use lemon if lime is unavailable, though lime is preferred for authentic flavor.
- Store leftovers in airtight container in fridge up to 2 days; reheat gently in steamer or microwave on low.
- Sauce can be stored separately up to 3 days; do not freeze cooked fish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 95 mg
