Thai Fish in Lime and Garlic Sauce
I love a well-cooked fish recipe, and this is definitely one of my favorites, mainly because it is so easy to make, and the flavors are simply outstanding. The origins of this dish come from the famous Thai steamed whole fish in lime and garlic. The original recipe calls for whole fish to be steamed, and the sauce to be made separately. But, if you like many, don’t like tucking into fish bones, then my quick and easy version made with fillets works perfectly. Just remember to use the freshest white fish you can find - thread-fin, sea-bass, cod, sole, snapper, barramundi or any local fish of your choice works. I love both versions equally but the steamed whole fish version is perfect for family dinners. If you are a fish lover like me, try making it with a large fish for Thanksgiving - it’s the easiest edible centerpiece ever, and being able to carve and relish those tender cheeks, the fatty belly, and the chunky bits of flesh from its back is really something else - beats a roast turkey any day!
To use a whole fish, simply steam the fish separately for 12-15 minutes depending on the size of the fish. Prepare the sauce separately. Place steamed fish on a pretty oblong platter, and pour the sauce over it. You can increase the amount of the sauce as per the weight of the fish; the amount below is enough for 500-600g fish.
A few things to remember,
Like with any Thai dish, this sauce is a good balance of sweet, sour, spicy and salty, but adjusting the four flavors as per own tastebuds is important. Hope you enjoy this dish as much as I do, and as always, leave any questions/suggestions you may have in comments - happy cooking!
Thai Fish in Lime and Garlic Sauce Recipe Video
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Payal Thakurani is a cooking instructor, consulting chef, and author of the popular Southeast Asian cookbook “Curries for the Soul”. Originally based in Shanghai China, chef Payal has been in the food industry since 2012, working in training and brand development in central kitchens. She was also the proud owner of a cooking school and several food brands in Shanghai. She now lives in Singapore and heads Commune Kitchen in Downtown Gallery, where she hosts affordable, hands-on cooking classes for all ages.