Skip to content

Fish, South and Southeast Asian

Thai steamed fish with lime and rice

Thai steamed fish with lime is a dish for 4 people, ready in 35 minutes, rated easy, for €5.00 per person. A whole sea bass is steamed until tender, then topped with a sharp sauce of garlic, chili and lime juice. The key is pouring that sauce over the fish while it's still hot, off the heat, so the acidity stays vivid.

Tonight, Thai style steamed fish with lime, tender and fresh, drizzled with a garlic chili sauce, served with rice.

Thai steamed fish with lime and rice
Total time
35 min
Difficulty
Easy
Cost per person
€5.00
Calories per person
430 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

Steamed sea bass stays pearly and moist, flaking apart with barely any effort. It's a gentle cooking method, with no added fat, that lets the fish's flavor come through. The sauce is what makes this dish, bringing raw garlic bite, fresh chili heat and sharp lime juice, poured on at the very end so it stays lively.

This is a light weeknight dinner that asks for a bit of organization more than any real skill, and it's especially good on hot days. It suits fans of Thai cooking and curious guests, though kids who dislike spice may not take to it. Served with jasmine rice to soak up the sauce, it's a fresh, fragrant dish meant to be shared at the center of the table.

The ingredients

4 people

Fish counter

  • Whole sea bass 1

Fruits and vegetables

  • Lime 3
  • Garlic 4 cloves
  • Fresh chili 2
  • Fresh cilantro 6 sprigs
  • Fresh ginger 1 tbsp

Pantry

  • Fish sauceoften in the pantry 3 tbsp
  • Sugaroften in the pantry 2 tsp
  • Jasmine riceoften in the pantry 300 g

Allergens Fish

The step by step recipe

  1. Have your fishmonger score the sides of the fish, then tuck ginger and cilantro into the cavity.

    The scoring lets the steam cook the fish evenly.

  2. Set the fish on a deep plate over simmering water in a Dutch oven, or in a steamer basket, and cover. 18 min

    Count about ten minutes per 500 grams, check with the tip of a knife.

  3. Crush the garlic and chili, mix with the fish sauce, sugar and lime juice to make the sauce.

    Taste the sauce, it should be sour, salty, a touch sweet and nicely spicy.

  4. Cook the jasmine rice in water, then drain it. 12 min

    Jasmine rice cooks best with just enough water, too much and it loses its fragrance.

  5. Pour the sauce over the hot fish, scatter with cilantro and serve with the rice.

    Serve it in the middle of the table, let everyone help themselves. Sea bass fillets work too if you prefer.

Our tips to get it right

  • Ask your fishmonger to gut, scale and score the sides of the sea bass, it saves you real time at home.
  • Watch the steaming closely, overcooked fish turns dry and loses its tenderness, so check a touch before the suggested time.
  • Make the sauce while the fish steams, it holds well for a few minutes and keeps things moving smoothly when you serve.

The variations

  • Swap the whole sea bass for sea bass fillets or another firm white fish like cod, it will cook a bit faster.
  • For a vegetarian version, replace the fish with a thick slab of firm tofu steamed the same way, and swap the fish sauce for soy sauce.
  • For kids, cut back on the chili in the sauce or serve it on the side so everyone can adjust the heat to their taste.

What to serve it with

  • Plain jasmine rice
  • Crisp cucumber salad
  • Iced green tea or lemon water

Storage

Cooked fish keeps for 1 day in the fridge in a sealed container, the texture fades quickly after that. Store the sauce separately for up to 2 days. Reheat the fish gently by steaming rather than microwaving, so it doesn't dry out.

Questions about this dish

Can I use a different fish instead of sea bass?

Yes, any firm whole white fish works well, like bream or sea bream. Sea bass fillets are also fine if you're short on time, just shorten the steaming slightly.

How do I know when the fish is done steaming?

Check near the bone with the tip of a knife, the flesh should flake easily and stay pearly white. Count about ten minutes per 500 grams of fish.

Can I make the sauce ahead of time?

Yes, you can make it a few hours ahead and keep it covered in the fridge. Pour it on only at serving time, over the fish while it's still hot.

Is the chili necessary in the sauce?

It gives the dish its signature heat, but you can use less or leave it out. Taste as you go to adjust it to your liking.

How long does it take to make a Thai steamed fish with lime and rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Thai steamed fish with lime and rice?

About 430 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Thai steamed fish with lime and rice cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

South and Southeast Asian Cuisines

See all

Recipes with raw garlic

See all