Ingredients

  • 2 persons
  • 2 red snapper fillets, 160 g each

  • 4 large cloves of garlic

  • 4 red bird's eye chili

  • ½ a green lime

  • 1 lemongrass

  • 3 tbsp fresh lime juice

  • 2 tbsp light fish sauce

  • ¾ tsp white sugar

  • 10 g fresh coriander leaves, picked

Steamed Red Snapper with Lime
Recipe Courtesy of
Aja Ng

Steamed Red Snapper with Lime

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This Thai steamed fish dish is stunningly simple, but swimming in flavour. You get a zap of sour and sweet from lime slices, heat from the chillies, a great garlicky kick, and hints of lemongrass to round it all up. Best if your fish is fresh too – it adds a subtle sweetness to the whole dish. In Thai restaurants, a whole fish is often used. Here though, we’ve used a fillet-sized portion that makes preparation fast, easy and satisfyingly manageable.
  • Easy
  • 5 min
  • 10 min
  • 10 min
  • 2 steps
  • 9 Ingredients
  • Easy
  • 2 steps
  • 9 Ingredients
  • 5 min
  • 10 min
  • 10 min

Directions

  1. Prepare the aromatics and sauce

    • First, roughly chop the garlic and bird’s eye chilli.

    • Thinly slice the lime.

    • Trim the lemongrass of its outer leaves and top half, leaving the bottom 4 inches, lightly smash the bulb with the back of a knife.

    • Mix the garlic, chilli, lemongrass, lime slices, lime juice, fish sauce and sugar in a small bowl.

    Prepare the aromatics and sauce


  2. Steam away

    • Prepare a steamer.

    • Place the fish fillets on the steamer dish, and pour the sauce over.

    • Steam for 6-8 mins until opaque and just firm, and remove from the steamer.

    Do not overcook the fish, it will be firm and flake easily when done.

    Steam away


Garnish and serve!

  • Sprinkle the picked coriander leaves over the fish and serve hot.

Serve hot as cold steamed fish is never nice.

Garnish and serve!
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    Ingredients
    • 2 persons
    • 2 red snapper fillets, 160 g each

    • 4 large cloves of garlic

    • 4 red bird's eye chili

    • ½ a green lime

    • 1 lemongrass

    • 3 tbsp fresh lime juice

    • 2 tbsp light fish sauce

    • ¾ tsp white sugar

    • 10 g fresh coriander leaves, picked

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