Ingredients
Scale
- 1.5 lb whole Sea Bass or Snapper, cleaned and scored
- 1/2 cup fresh lime juice
- 1/4 cup minced garlic
- 4–6 Thai bird's eye chilies, thinly sliced (adjust to preference)
- 3 tablespoons fish sauce
- 1 teaspoon granulated sugar
- 2 inches fresh ginger, thinly sliced
- 1/2 bunch fresh cilantro, roughly chopped
Instructions
- Step 1: Prepare the Steamer and Fish. Place the cleaned, scored fish on a deep, heat-proof platter (suitable for steaming). Stuff the cavity with half of the thinly sliced ginger and a few cilantro stems for aromatics.
- Step 2: Prepare the Sauce Base. In a small bowl, whisk together the lime juice, fish sauce, granulated sugar, minced garlic, and sliced Thai chilies until the sugar is dissolved. Taste and adjust seasoning if necessary (it should be intensely sour, spicy, and salty).
- Step 3: Steam the Fish. Place the dish containing the fish into a preheated steamer (or wok with a rack) and cover tightly. Steam for 10–15 minutes, depending on the thickness of the fish, or until the flesh is opaque and flakes easily.
- Step 4: Combine and Heat the Sauce. Carefully remove the steamed fish from the steamer and tilt the plate to drain off and discard any accumulated cooking liquid. Pour the prepared lime-garlic sauce evenly over the top of the hot fish.
- Step 5: Serve and Garnish. Return the dish to the steamer for 1 minute to gently warm the sauce without overcooking the fish. Transfer the finished fish to a serving platter and garnish generously with the remaining fresh cilantro and fresh lime slices before serving immediately with rice.
Notes
- Store any leftovers tightly covered in the refrigerator for up to 2 days, but be aware that the high acidity will cause the texture of the fish to firm up slightly upon cooling.
- To gently reheat, place the fish in a covered oven-safe dish with a splash of water or broth, and warm in a low oven (300°F/150°C) for about 10 minutes until just heated through, avoiding the microwave to preserve moisture.
- Serve this intensely flavored fish alongside plain jasmine rice to soak up the zesty sauce, and consider adding a side of steamed Chinese broccoli or baby bok choy for a fresh, textural contrast.
- For the best sauce intensity, always fully dissolve the granulated sugar in the fish sauce *before* whisking in the fresh lime juice, as the acidity can sometimes prevent proper sugar incorporation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American