Spicy Lemongrass Steamed Fish: Thai Style

Ah, the irresistible taste of Thai cuisine - spicy, fragrant, and full of bold flavors. Let’s dive into this recipe for Spicy Lemongrass Steamed Fish. It’s not the quickest dish to prepare, but the effort is well worth it for the incredible flavors. Although it requires a bit of preparation and cooking, the end result is a mouthwatering dish (THAI STEAMED FISH WITH CHILLI & LIME).

Fish Choices

For this recipe, you’ll want to pick a medium-sized fish. I’ve used barramundi (siakap), but you can also go for red fish (ikan merah), grouper (kerapu), or even white pomfret (bawal putih). The size of the fish will depend on how many people you're serving. Remember, steamed fish is best enjoyed fresh, so make sure to serve it immediately. If you’d like, you can also use slices of mackerel (tenggiri) or stingray (ikan pari).

 

The key is to choose a fresh fish - otherwise, the dish won’t turn out as flavorful (CHINESE STEAMED FISH WITH GINGER & SCALLION).

 

Steaming Time

Steaming time will vary depending on the type and size of the fish, as well as the steaming equipment you’re using. For a tender result, it typically takes around 15-20 minutes for a medium-sized fish. Just be sure to check that the fish is fully cooked before serving.

 

Ingredients

For the Fish

1 medium-sized barramundi

A few slices of ginger

A pinch of salt

 

For the Sauce

3 red chillies

3 dried red chillies

4 shallots

½ inch ginger

Some water to blend

(Blend/pulse these ingredients together for a smooth paste)

Other Ingredients

1 large lemongrass, smashed

Some kaffir lime leaves, torn into pieces

1 tsp fish sauce

Some bird’s eye chillies, lightly smashed (optional)

1 small piece of palm sugar

3 tbsp oil

Salt to taste

Water, if needed

Calamansi lime (for serving with the fish)

 

Method

For the Fish

Descale the fish, make a slit along the stomach to remove the inner parts, and make two incisions on both sides.

Rinse the fish thoroughly.

Stuff the fish's stomach with ginger slices, sprinkle salt on both sides, and steam until tender (about 15-20 minutes).

Once cooked, drain any excess liquid and transfer the fish to a serving plate.

 

For the Sauce

Heat oil in a pan, then add the smashed lemongrass and the blended ingredients.

Fry until aromatic and the oil separates.

Add the fish sauce, kaffir lime leaves, bird’s eye chillies, palm sugar, and salt.

Stir everything together.

If needed, add a little water to adjust the sauce’s consistency.

Simmer for a few minutes.

Pour the sauce over the steamed fish and serve immediately with calamansi lime.

(Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With over 22 years of experience as a former lecturer, including with Curtin University’s Degree Twinning Program, she also holds culinary credentials. Through her Zen cuisine, she promotes mindful eating that nourishes the breath, body, mind, and soul).