Description

Ingredients

• Fish seafood Original: Fish
• 🐟 700 g white fish fillets, sea bass or snapper, skin on preferred (1.54 lb) seafood Original: 🐟 700 g white fish fillets, sea bass or snapper, skin on preferred (1.54 lb)
• 🧂 3 g fine salt (1/2 tsp / 0.1 oz) Original: 🧂 3 g fine salt (1/2 tsp / 0.1 oz)
• 🧂 1 g black pepper (1/4 tsp / 0.04 oz) Original: 🧂 1 g black pepper (1/4 tsp / 0.04 oz)
• 🍋 10 ml lime juice (2 tsp / 0.34 fl oz) Original: 🍋 10 ml lime juice (2 tsp / 0.34 fl oz)
• 🌿 6 g ginger, thin slices, for steaming bed (2 tsp / 0.2 oz) Original: 🌿 6 g ginger, thin slices, for steaming bed (2 tsp / 0.2 oz)
• 🧅 40 g scallions, 5 cm pieces, for steaming bed (1/2 cup / 1.4 oz) Original: 🧅 40 g scallions, 5 cm pieces, for steaming bed (1/2 cup / 1.4 oz)
• Thai lime garlic chili sauce
• 🍋 90 ml lime juice, fresh (6 tbsp / 3 fl oz) Original: 🍋 90 ml lime juice, fresh (6 tbsp / 3 fl oz)
• 🥣 45 ml fish sauce (3 tbsp / 1.5 fl oz) seafood Original: 🥣 45 ml fish sauce (3 tbsp / 1.5 fl oz)
• 🍯 15 ml sugar syrup or palm sugar syrup (1 tbsp / 0.5 fl oz) Original: 🍯 15 ml sugar syrup or palm sugar syrup (1 tbsp / 0.5 fl oz)
• 🧄 24 g garlic, finely minced (8 cloves / 0.85 oz) Original: 🧄 24 g garlic, finely minced (8 cloves / 0.85 oz)
• 🌶️ 8–12 g Thai chilies, finely sliced, to taste (3–6 chilies / 0.28–0.42 oz) Original: 🌶️ 8–12 g Thai chilies, finely sliced, to taste (3–6 chilies / 0.28–0.42 oz)
• 🌿 12 g cilantro stems and leaves, finely chopped (1 cup / 0.4 oz) Original: 🌿 12 g cilantro stems and leaves, finely chopped (1 cup / 0.4 oz)
• 💧 30 ml warm water (2 tbsp / 1 fl oz) Original: 💧 30 ml warm water (2 tbsp / 1 fl oz)
• Finish Original: Finish
• 🌿 10 g cilantro leaves (1/2 cup / 0.35 oz) Original: 🌿 10 g cilantro leaves (1/2 cup / 0.35 oz)
• 🧅 20 g scallions, thin sliced (1/3 cup / 0.7 oz) Original: 🧅 20 g scallions, thin sliced (1/3 cup / 0.7 oz)
• 🍋 1 lime, wedges (1) Original: 🍋 1 lime, wedges (1)

Preparation

• Prep the fish Pat fish dry, season with salt, pepper, and lime juice, then rest 10 min while you prepare the sauce. 🐟
• Mix the sauce base Whisk lime juice, fish sauce, syrup, and warm water until fully smooth and balanced. 🍋
• Add aromatics Stir in garlic, chilies, and chopped cilantro, then rest 5 min so the sauce sharpens and deepens. 🌶️
• Build the steamer plate Place ginger slices and scallion pieces on a heatproof plate to create a bed, then set the fish on top. 🌿
• Steam gently Steam over medium heat, covered, 8–10 min until the fish turns opaque and flakes easily in the thickest part. ♨️
• Drain excess liquid Carefully pour off most of the steaming liquid from the plate so the final sauce stays bright, not diluted. 💧
• Sauce the fish Spoon the lime garlic chili sauce generously over the hot fish so the aromatics bloom from the heat. 🧄
• Finish and serve Top with cilantro and scallions, serve immediately with lime wedges and rice if desired. ✨

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