This Lemongrass Steamed Fish Recipe takes very little effort to make and taste amazing. It’s quick to prepare and makes a lovely weekday or everyday meal. Enjoy with steamed rice and pair with some vegetables or other dishes.
The sauce for this Lemongrass Steamed Fish is light and aromatic with balanced flavours – it is savoury, sweet, and fragrant from the lemongrass and brightened with zesty kick from the lime juice. There’s also hint of heat from the added chilies. One bite and you’ll feel instantly refreshed by its lemony fragrance and sharp citrusy flavours. It takes less than 30 minutes to cook —perfect for everyday meals. If you love easy steamed recipes, you can also check out my Super Simple Steamed Salted Chicken Recipe.
Ingredients for Lemongrass Steamed Fish Recipe
White Fish Fillet or Whole Fish:
You can use seabass, snapper, cod or tilapia — any mild white fish works well. Choose something fresh with a tender texture that steams quickly and absorbs flavour easily.
Lemongrass:
This is the key ingredient that gives the dish its beautiful aroma. Lemongrass has a fresh, lemony fragrance with grassy, gingery undertones — not as sharp as lime, but wonderfully aromatic. Lightly crush the stalks to release the natural oils before cooking.
Ginger:
Ginger brings a touch of heat and helps reduce any fishy smell. It pairs really well with lemongrass and enhances the overall fragrance of the dish.
Fish Sauce:
Seasons the dish with umami and saltiness. Fish sauce adds saltiness, umami and balances the sweets, tangy flavours from the other ingredients.
Bird’s Eye Chili:
Add this if you like a bit of heat to the dish.
Garnish, Coriander:
These herbs add freshness and a pop of colour at the end.
Lime:
Lime gives the sauce a bright, tangy flavour with a zesty kick. It really lifts the whole dish. If you add more lime juice, be sure to balance it with a bit more sugar so the sauce stays well balanced.
Cooking Tips for Lemongrass Steamed Fish Recipe:
Wash the Fish Thoroughly :
Before cooking, make sure to rinse the fish well under running water. Check for and remove any visible red clots, especially around the bones or cavity (if using a whole fish). This helps remove any fishy smell and gives a cleaner taste.
Use Fresh Lemongrass :
Fresh lemongrass gives the best aroma. Lightly crush the stalks with the back of a knife to release their natural oils — this helps the flavour infuse more deeply into the dish as it steams.
Choose the Right Type of Fish :
Mild white fish like seabass, snapper, or tilapia work beautifully. You can use whole fish or fillets.
Don’t Oversteam the Fish :
Steam just until the fish is cooked through. Over steaming can make it dry. Fillets usually take around 6–10 minutes, while whole fish takes a bit longer. The flesh should flake easily with a fork when it’s done.
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Recipe Print here for Lemongrass Steamed Fish Recipe:
Lemongrass Steamed Fish Recipe
Ingredients
- 1 piece +/-250 grams fish fillet 1片 (+/-250克) 鱼片
- 1 slice Lime juice 青柠汁（1片青柠）
- 1 sprig coriander leaves 1枝芫荽叶
- 1 Thai birds eye chili 1个泰国小辣椒
Lemongrass sauce ingredients 柠檬草酱配料:
- 2 stalks lemongrass 2根柠檬草
- 6 cloves garlic 6瓣蒜
- 2 shallots 2个红葱头
- 1 cm ginger 1厘米姜
- 1/4 tsp salt 1/4茶匙盐
- 1.5 teaspoons sugar 1.5茶匙糖
- 1.5 tablespoon fish sauce 1.5汤匙鱼露
- 3 tablespoons water 3汤匙水
Instructions
Prepare the lemongrass sauce:
- Remove 1–2 outer layers from 2 stalks of lemongrass.
- Cut off the top and bottom ends.
- Crush the lemongrass with the side of a knife and set aside the upper part for later.
- Place the crushed lower stalks into a food processor along with garlic, shallots, and ginger.
- Blend until finely chopped or into a rough paste. You can also use a chopping board or pestle and mortar if you prefer.
- Transfer the mixture to a bowl and season with salt, sugar, fish sauce, and a little water. Mix well and set aside.
Clean the fish:
- Use 250g white fish fillet (or a whole fish if preferred).
- Rinse the fish 2–3 times and remove any visible blood clots, especially around the belly and near the bones, to avoid any fishy smell after steaming.
- Assemble the dish for steaming:
- Place the fish on a heatproof plate.
- Pour the prepared lemongrass sauce evenly over the fish.
- Scatter the reserved upper lemongrass pieces around the fish.
- Add bird’s eye chili (optional) for extra heat.
Steam the fish:
- Bring water to a boil in a steamer or a wok fitted with a steaming rack.
- Once boiling, place the fish plate inside.
- Steam over high heat for 6–8 minutes, depending on the thickness of the fish. (For a fillet about 1.5 cm thick, 6–8 minutes is ideal.)
Finish and serve:
- Once done, squeeze a bit of fresh lime juice over the fish.
- Garnish with fresh coriander and extra lime slices.
- Serve hot with steamed rice.