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Loading...A signature Thai whole-fish dish, this bright and aromatic preparation pairs delicate steamed sea bass with a bold, tangy dressing of fresh lime, fish sauce, garlic, and bird's eye chilies. The contrast of the silky, mild fish with the vibrant, lip-puckering sauce makes it a refreshing centerpiece for any Thai meal.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 9 gFat
- 1.5 gSaturated Fat
- 13 gCarbs
- 1 gFiber
- 7 gSugar
- 36 gProtein
- 1080 mgSodium
- 740 mgPotassium
- 85 mgCalcium
- 2 mgIron
- 22 mgVitamin C
- 190 mcgVitamin A
Ingredients
For the fish and steaming
- 1 whole sea bass or red snapper (about 2 to 2.5 lb), cleaned, scaled, and gutted
- 2 tablespoons light soy sauce
- 1 ounce fresh ginger, half thinly sliced and half julienned
- 4 stalks fresh cilantro (whole)
- 2 scallions, cut into 2-inch lengths
- 1 tablespoon vegetable oil
For the spicy lime sauce
- 1/2 cup fresh lime juice (about 5 Persian or 8 Key limes)
- 3 tablespoons fish sauce
- 2 tablespoons grated palm sugar (or light brown sugar)
- 2 tablespoons warm water
- 5 cloves garlic, finely minced
- 4 to 6 Thai bird's eye chilies, thinly sliced
For serving
- 1 head iceberg or butter lettuce, separated into crisp cups
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1 English cucumber, sliced into thin rounds
- Steamed jasmine rice, for serving
Directions
- Rinse the fish under cold running water and pat thoroughly dry with paper towels. Using a sharp knife, make 3 to 4 diagonal slits about 1/2 inch deep on each side of the fish, cutting down to the bone.
- Place the sliced ginger and whole cilantro stalks inside the fish cavity. Set the fish on a heatproof ceramic plate that fits your steamer basket.
- Drizzle the soy sauce evenly over the fish and arrange the scallion pieces on top. Set the plate aside while you bring the steamer water to a full rolling boil.
- Place the plate on the steamer rack and cover tightly. Steam the fish over vigorously boiling water for 12 to 15 minutes, until the flesh near the spine turns opaque and flakes easily when tested with a chopstick.
- Meanwhile, make the sauce: in a small bowl whisk the lime juice, fish sauce, palm sugar, and warm water until the sugar fully dissolves. Stir in the minced garlic and sliced chilies. Taste and adjust with more lime or fish sauce until the sauce is boldly sour, salty, and slightly sweet.
- Carefully lift the fish plate out of the steamer and pour off any cloudy liquid that has pooled on the plate (this prevents the dish from becoming watery).
- Heat the vegetable oil in a small skillet until shimmering, then drizzle it over the steamed fish and the top of the plate. Pour the spicy lime sauce generously over and into the slits of the fish, and scatter the julienned ginger, fresh mint, and cilantro leaves on top.
- Bring the whole plate to the table and serve immediately with the lettuce cups, cucumber slices, and steamed jasmine rice; diners tear off bites of fish, spoon on extra sauce, and wrap with herbs and rice in a lettuce leaf.
Cook’s Notes
- Choose the freshest whole fish you can find: clear, bright eyes, red gills, and firm flesh are all good signs; ask your fishmonger to clean and scale it for you.
- Adjust the heat level by seeding the chilies for a milder sauce or doubling the chilies if you love serious fire; a touch of sugar balances the acidity, so taste before serving.
- Substitute red snapper, branzino, or striped bass if sea bass is unavailable; pomfret is the traditional choice in coastal Thailand.
- The lime sauce keeps well in a sealed jar in the refrigerator for up to 3 days; bring it back to room temperature and give it a quick stir before spooning over freshly steamed fish or grilled chicken.
- Use jasmine or basmati rice and warm lettuce cups to soak up every drop of sauce; steamed jasmine rice is essential, so don't skip it.
