Coconut Lemongrass Steamed Fish

Coconut Lemongrass Steamed Fish

Tender fish fillet gently steamed in a fragrant coconut and lemongrass broth, finished with bright herbs and a splash of citrus. Light, elegant, and full of layered flavor.

Ingredients

1 white fish fillet such as tilapia, halibut, or cod
Salt and white pepper, to taste
1/2 cup coconut milk
1 stalk lemongrass, white part only, finely sliced or smashed
1 kaffir lime leaf, torn (optional)
2 teaspoons rice vinegar
1 teaspoon honey or palm sugar
1 tablespoon lime juice
2 teaspoons light soy sauce
1 garlic clove, thinly sliced
1 small red chili, thinly sliced (adjust to heat preference)
Fresh Thai basil or cilantro for garnish
Lime wedges for serving

Instructions

Season the fish lightly with salt and white pepper on both sides. Set aside while preparing the steaming liquid.

In a small bowl, whisk together the coconut milk, rice vinegar, honey, lime juice, and soy sauce. Stir in the lemongrass, garlic, and torn kaffir lime leaf if using.

Prepare a steamer by bringing a pot of water to a gentle simmer. Use a steamer basket or a heatproof plate placed over a steaming rack inside the pot.

Place the fish on a shallow heatproof dish or plate that fits into your steamer. Pour the coconut-lime mixture over the fish. Scatter the sliced chili on top.

Carefully place the dish into the steamer. Cover and steam for 10 to 12 minutes, or until the fish is just cooked through and flakes easily.

Remove the dish from the steamer. Garnish with fresh Thai basil or cilantro and a few extra slices of chili if desired. Serve hot with lime wedges on the side.