Steamed Fish with Lemongrass
Steamed fish with lemongrass is a comforting home-cooked dish made by steaming fresh white fish fillets with vibrant, aromatic herbs. This simple lemongrass steamed fish recipe features a savoury, sweet and aromatic flavour profile with a zesty kick from the lime juice and a hint of heat from the added chilies inspired by Southeast Asian flavors. The texture of the fish remains incredibly flaky, moist, and tender, perfectly absorbing the fragrant oils released during the steaming process.
This is the perfect easy weeknight recipe with vibrant and fresh flavours without much effort. It takes less than 20 minutes to cook. 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 Steamed Fish with Lemongrass 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.
FREQUENTLY ASKED QUESTIONS
What type of fish is best for steaming with lemongrass?
You want a mild, firm white fish fillet that won’t fall apart or get mushy in the steam. Seabass, tilapia, cod, or snapper are perfect choices. They have a clean flavor that lets the lemongrass stand out, and they stay nice and flaky.
How do you prepare lemongrass for a steamed fish recipe?
Trim off the tough top and the very bottom base of the stalk, then peel away the hard outer leaves until you reach the softer, pale center. Slice it into 2-inch pieces, lay them flat on your cutting board, and use the flat side of your knife to firmly smash them down. This safely cracks the stalk open so all those fragrant oils can actually get into the fish while it steams.
Can you use frozen fish fillets for steaming?
Yes, but you have to let them thaw completely first. If you try to steam them straight from frozen, it will be difficult to gauge the steaming time. Always thaw them and pat them dry with a paper towel before cooking.
How do you tell when the fish is perfectly cooked through?
Take a fork and gently press into the thickest part of the fillet. If it splits easily into clean flakes and is solid white instead of translucent in the middle, pull it out immediately. For standard white fish fillets over high heat, this usually takes only 6 to 8 minutes—any longer and it will turn dry and rubbery.
What if I don’t own a bamboo or metal steamer?
You do not need any special equipment at all. Just grab a deep frying pan or a wok, place an inverted heatproof ceramic bowl or a small wire rack at the bottom, and add water until it reaches just below the bowl or rack. Place the heatproof plate with the fish right on top of the bowl or rack, and cover with the lid.
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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.
