Thai Lime-Garlic Steamed Fish is a quick, healthy, and intensely flavourful weeknight dinner that comes together in under 30 minutes. Flaky white fish fillets — cod, snapper, or halibut all work beautifully — are steamed over a punchy sauce of fresh lime juice, garlic, Thai chillies, fish sauce, soy sauce, and a touch of sugar and broth, then finished with a generous scatter of fresh coriander and green onions. Steaming is the perfect method here: it keeps the fish tender and moist while allowing all those bold Thai flavours to infuse every bite. Naturally gluten-free and dairy-free. Serve with steamed jasmine rice or coconut rice. Prep: 15 mins · Cook: 12 mins · Serves: 4.

Ingredients

For the Fish

• 4 white fish fillets — cod, snapper, or halibut (flaky options work best)
• ¼ cup fresh coriander / cilantro, chopped, to garnish
• 2 stalks green onions, sliced, to garnish

For the Lime-Garlic Sauce

• 4 cloves garlic, finely minced
• 2 Thai chillies, sliced (adjust to taste)
• 3 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce (or gluten-free tamari)
• 1 teaspoon sugar (or honey)
• ½ cup chicken or vegetable broth, low-sodium preferred

Instructions

• Prepare the fish: Rinse the fish fillets gently under cool running water, then pat dry thoroughly with a paper towel. Drying the fish helps the sauce adhere and the flavours penetrate better during steaming.
• Arrange for steaming: Place the fish fillets on a heatproof plate or dish that fits inside your steamer, spacing them apart so the steam can circulate evenly around each fillet.
• Make the sauce: In a bowl, whisk together the minced garlic, sliced Thai chillies, lime juice, fish sauce, soy sauce, sugar, and broth until the sugar fully dissolves.
• Coat the fish: Pour the lime-garlic sauce evenly over the fish fillets, making sure they are well coated. For deeper flavour, allow the fish to sit in the sauce for 15 minutes before steaming.
• Steam the fish: Fill the base of your steamer with water and bring to a gentle simmer over medium heat. Carefully place the dish inside, cover tightly, and steam for 10–12 minutes, until the flesh is opaque and flakes easily when tested with a fork. Avoid overcooking — check at the 10-minute mark.
• Serve: Carefully remove the plate from the steamer. Drizzle any remaining sauce over the fish, then garnish generously with fresh coriander and sliced green onions. Serve immediately with steamed jasmine rice or coconut rice.

Notes

• No steamer? Place a heatproof rack or trivet in a large pot with water below the rack level, place the dish on top, and cover tightly with a lid.
• Fish options: Salmon works well as a richer alternative. For a vegetarian version, substitute with firm tofu and adjust steaming time accordingly.
• Spice level: Reduce or omit the Thai chillies for a milder dish, or add extra lime juice for tang without heat.
• Make ahead: The sauce can be made up to 3 days in advance and refrigerated. The fish can be marinated in the sauce for up to 24 hours before steaming.
• Storing: Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat gently at low power in the microwave or with a brief steam to maintain tenderness.

Recipe adapted from Chloe, Yerecipes