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Lemongrass Steamed Fish Recipe
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Lemongrass Steamed Fish Recipe

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Chinese
Keyword: chinese recipes, easy weekday recipes, steamed recipes
Servings: 2

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.

Notes

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.