Thai steamed fish

    40 min

    This super healthy dish is easy to make. I love to enjoy this for my Sunday summer lunch. If you don't want to use a whole fish, you can simply use four fish fillets instead.


    Western Australia, Australia
    2 people made this

    Serves: 2 

    • 1 handful coriander root
    • 1 whole fish (I prefer barramundi), cleaned
    • 2 to 3 chillies, finely chopped
    • 5cm piece root ginger, peeled and cut into matchsticks
    • 3 cloves garlic, finely chopped
    • 1 stalk lemongrass
    • 2 teaspoons lemon juice
    • 1 to 2 tablespoons fish sauce
    • 2 tablespoons oyster sauce
    • 1 tablespoons sesame oil
    • salt and sugar to taste
    • To garnish
    • 1/2 lime, sliced
    • 3 spring onions, cut in 5cm pieces
    • 1 handful fresh coriander leaves

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Fill a large pot 1/2 full with water and add the coriander root. Place a bamboo steamer with lid on top of the pot. Bring to the boil. Place the fish onto a heatproof plate.
    2. Cover the fish with all of the remaining ingredients, except for the garnishes.
    3. Place into the steamer and cover. Cook until the fish is no longer opaque and flakes easily, 15 to 20 minutes. Try not to take the lid off until it is done steaming; this will ensure a fully-cooked and tender fish.
    4. Remove the fish from steamer and garnish with slices of lime, spring onion and fresh coriander leaves.


    Serve with Jasmine rice – this is a strong flavoured recipe that needs the rice to enjoy all the flavours.

    See it on my blog

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