This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients. Scoring the fish's flesh allows more of the flavor to season the fish and facilitates faster steaming. The fish is cooked on a plate that fits inside the steamer, to catch the juices.
Ingredients
Makes 2 servings
Special Equipment
Preparation
Step 1
In a clay mortar, lightly pound garlic, cilantro stems, and chiles with a wooden pestle until a coarse paste forms. Add 2 tablespoons lime juice, fish sauce, sugar, and pepper; mix with a spoon to combine. (Alternatively, pulse in a mini-processor until a loose paste forms.) Set sauce aside.
Step 2
Place fish on a plate that will fit inside the steamer with some wiggle room; pour reserved paste over. In a wide pot, add water to a depth of 1". Bring to a boil. Transfer fish on plate to steamer. Set steamer over pot and pour chicken broth over fish. Cover; steam fish until cooked through, 12-15 minutes.
Step 3
Using 2 large spatulas, transfer fish to a serving platter. Spoon juices on plate in steamer over fish. Drizzle with lime juice, if desired. Garnish with lime slices and cilantro leaves. Serve with steamed rice.
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Reviews (9)
Back to TopDelicious, fragrant dish that was quick and relatively simple to make. Thank you for sharing, definitely adding it to the meal rotation.
a22lam
3/8/2015
I want to make this with the fresh fish I catch, but don't have a steamer. What can I use?
Glamgram
11/20/2014
I used two smaller trout. One was still somewhat frozen so I had to increase my cooking time. I loved the sauce and the flavour combination. I had to improvise with a stone mortar and ceramic bowl since my pestle is too small, and a metal steamer. I didn't get the sauce into a paste (the solids were still rather large and the liquid was liquid), so I guess using a food processor would be good.
BlueMona
Montreal, QC, Canada
2/2/2014
SO good and so easy! I have been make it with whole branzino (butterflied, without the head) and add freah basil from the garden as well as some vegetables (usually broccoli, bok choy and mushrooms, maybe I should try some zucchini) and somehow it's always delicious and perfect. The first first time I made it exactly according to the recipe, and that was delicious and perfect too.
joannawnyc
Brooklyn, NY
10/20/2013
OHEMGEE this recipe was fantastic. I only used two garlic cloves in the sauce (four cloves of garlic for two people seemed a bit much), and added basil and sesame oil. Steamed the fish (whatever fish I had in the freezer - tilapia?) over broccoli and served over brown rice. I had leftover sauce, which I saved simply because I couldn't bring myself to throw it away. So good!
Anonymous
Scottsdale, AZ
1/31/2013
I had to substitute pre-cut Halibut since my store did not have a whole fish. Additionally, I did not have a Bamboo steamer so I used my regular pot with a steamer set into it. The fish turned out perfect and it was so delicious and flavorful. I would definitely make this again.
LindsMaul
San Francisco, CA
4/3/2012
This turned out great, and is quite simple. I used whole rainbow trout, and made the paste in a food processor. My bamboo steaming basket was way too small for the fish so I sort of crammed it in there. 15 minutes cooked to perfection.
rdfisher
Minneapolis, MN
3/4/2012
Excellent recipe, I used 'Pearl Perch' (a white fish) filet instead of the whole fish and steamed it in a plate in the wok. Served it on steamed coconut rice with a simple dressed (Sesame/Honey/Soy) English Spinich Salad. Great flavours.
pansole
AUSTRALIA
2/3/2012
This is excellent!!!! I made the recipe exactly as stated and will definitely make again. The only thing I would do differently is use bass filets instead of the whole fish to avoid the bones. The cooking time was spot on. Also any mild white fish would work.
tess0102
Atlanta, GA
1/14/2012
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