Thai Lime-Garlic Steamed Fish

Serving: Best served hot with steamed jasmine rice and a side of stir-fried greens or cucumber slices.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave to retain moisture.
Variations
Lemon Alternative: Swap lime juice for lemon juice if limes aren’t available.
Soy Sauce Option: Replace fish sauce with soy sauce for a slightly different depth of flavor.
Baked Version: Instead of steaming, bake the fish in a foil packet at 375°F (190°C) for 12-15 minutes.
FAQ
Can I use whole fish instead of fillets?
Yes! Whole fish works great with this recipe—just adjust the steaming time to 15-20 minutes, depending on size.

What’s the best fish for this dish?
Snapper, tilapia, cod, or sea bass all work well due to their mild flavor and firm texture.

Can I make this dish less spicy?
Of course! Simply omit the chilies or reduce the amount to suit your spice preference.

This Thai Lime-Garlic Steamed Fish is a perfect balance of tangy, savory, and slightly sweet flavors—an easy yet impressive dish to add to your meal rotation. Let me know if you need any tweaks!