Coconut Lemongrass Steamed Fish

Season the fish fillet with salt and white pepper on both sides. Set aside while you prepare the steaming liquid.

Prepare the Steaming Liquid:

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

Set Up the Steamer:

Bring a pot of water to a gentle simmer. Use a steamer basket or place a heatproof plate on a steaming rack inside the pot.

Steam the Fish:

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

Carefully place the dish into the steamer and cover. Steam for 10 to 12 minutes or until the fish is cooked through and flakes easily.

Serve:

Once the fish is ready, carefully remove the dish from the steamer. Garnish with fresh Thai basil or cilantro and additional slices of chili if desired. Serve hot with lime wedges on the side.

Serving and Storage Tips:

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