Steaming Thai Fish: A Beginner's Guide To Perfection

Thai-style steamed fish is a popular dish in Thailand and can be made at home with a few simple ingredients. The dish typically consists of a white fish such as barramundi, tilapia, snapper, cod, halibut, or grouper that is steamed and served with a sour, garlicky, and spicy sauce or soup. The sauce is made with chicken or fish stock, garlic, chillies, lime juice, and sugar, and is poured over the fish before serving. The fish is typically served with steamed rice and can be garnished with coriander leaves, lime slices, and chilli slices. The dish is easy to make and takes under 15 minutes to cook, making it a perfect option for a healthy weeknight dinner.

Selecting the right fish

Type of Fish

The most commonly used fish for this dish in Thailand is barramundi, also known as pla kapong in Thai. It is an excellent choice for its firm and flaky texture, which holds up well to the steaming process. However, you can also use other types of fish such as tilapia, red snapper, grouper, cod, halibut, branzino, sea bass, or any other white fish. These fish varieties offer similar characteristics to barramundi and will work well with the flavours of the dish.

Freshness

Ensuring the freshness of the fish is essential. Look for clear and vibrant eyes, free from any cloudiness or greyness. The overall colour of the fish should appear fresh and not off-colour. Additionally, use your sense of smell to assess freshness; fresh fish should have a subtle ocean or freshwater scent, not an overpowering fishy odour.

Size

Thai-style steamed fish can be prepared with either a whole fish or fillets. If using a whole fish, it is important to select one that is an appropriate size for your cooking method and serving portion. Whole fish can range from 1 kilo to much larger sizes. For a medium-sized 1-2 kilo fish, a target steam time of about 10-15 minutes is recommended. For larger fish, such as the 2-kilo barramundi mentioned in one source, expect a longer cooking time. If using fillets, aim for a weight of around 140 grams per fillet, or adjust the cooking time accordingly.

Preparation

Before cooking, it is important to ensure that your fish is properly scaled and gutted. You can do this yourself or have your fishmonger do it for you. Scaling can be a messy process, so consider doing it inside a clean trash bag to contain the flying scales. Additionally, making three diagonal score cuts on each side of the fish, down to the bone, will help the fish cook faster and allow more flavour to penetrate the meat.

Preparing the fish for steaming

Firstly, select a fresh fish. This is important as it is the star of the dish. Common choices for Thai-style steamed fish include barramundi, tilapia, red snapper, grouper, or sea bass. You can use a whole fish or fillets. If using a whole fish, ensure the guts, gills, and scales have been removed.

Next, you will need to score the fish. Make three diagonal incisions on each side of the fish, ensuring the cuts are perpendicular to each other. This helps the fish cook more evenly and allows the flavours of the sauce to penetrate the meat.

After scoring, it's time to season the fish. Stuff the cavity of the fish with bruised lemongrass stalks. This will add a wonderful fragrance and help reduce any "fishy" smell. You can also season the fish with a little salt, if desired.

Now your fish is ready for steaming! Place the fish on a plate, and follow the instructions for setting up your steamer. For a simple option, fill a wok or large frying pan with water and bring it to a simmer. Create a trivet out of foil by scrunching it into a cylinder and coiling it into a circle. Place the foil trivet into the simmering water, then put the plate of fish on top, ensuring the water level is below the plate.

With the fish prepared and the steamer ready, you are now all set to begin steaming your Thai-style fish!

Making the sauce

The sauce for Thai-style steamed fish is what gives the dish its signature sour, spicy, and garlicky flavour. It is worth noting that the sauce is eaten more like a soup in Thailand. The ingredients you will need for the sauce are:

• Chicken or fish stock
• Palm sugar
• Fish sauce
• Lime juice
• Garlic
• Thai chilies
• Cilantro
• Salt

Some recipes also include coriander root.

Start by bringing your chicken or fish stock to a boil in a saucepan. Then, add in the palm sugar and stir until it is dissolved. Turn off the heat and pour the broth into a mixing bowl.

Next, prepare the garlic and chilies. For the garlic, peel and coarsely mince two heads of garlic. For the chilies, use as many or as few as you would like, and dice them.

Return to the bowl of chicken or fish stock and add in the fish sauce, lime juice, chopped cilantro, minced garlic, and chilies. Mix everything together carefully. Taste the sauce and adjust the seasoning as needed—it should be sour enough to make you close your eyes, and balanced by the sweetness of the palm sugar.

Your sauce is now ready to be poured over the steamed fish!

Steaming the fish

First, prepare the fish. Make three diagonal score cuts all the way through the fillet of the fish, down to the bone, on both sides of the fish. This will help the fish cook faster and allow more flavour to get into the meat. You can also stuff the belly of the fish with the stalks of lemongrass, which will give the fish a nice fragrance and remove some of the fishiness.

Next, place the fish on a plate, or a large square of foil, and season with salt. If using foil, scatter the ginger, garlic, chilli and lime zest over the fish, and drizzle with lime juice. If using a plate, place the lemongrass on the plate first, and then the fish on top.

Now, prepare your steamer. If using a wok or frying pan, fill it about 1/4 full with water and bring to a simmer. Create a trivet with foil by scrunching it up into a rough cylinder and coiling it into a circle. Place this into the simmering water with tongs, and then place the plate of fish on top, pushing down to secure it. The water level should be below the plate.

Cover with a lid and steam the fish for 5 minutes. Then, remove the lid and pour the sauce over the fish. Replace the lid and steam for a further 6-7 minutes, or 10-15 minutes depending on the size of the fish. The fish is done when it is firm to the touch and has turned white in colour.

Carefully remove the plate of fish from the pan and garnish with lime slices, coriander and chilli slices. Serve with steamed rice.

Serving suggestions

Thai-style steamed fish is a delicious and healthy meal that can be served with a variety of side dishes and accompaniments. Here are some serving suggestions to complement and enhance the flavours of the dish:

Rice

Steamed rice is a common accompaniment to Thai-style steamed fish, particularly jasmine rice or coconut rice. The rice absorbs the flavours of the fish and sauce, making it a tasty and filling addition to the meal.

Garnishes

Fresh herbs and spices can be used to garnish the dish, adding extra flavour and colour. Coriander leaves, lime slices, and chilli slices are all great options to sprinkle over the fish before serving.

Soups

As Thai-style steamed fish is often served with a sauce, a soup can also be a complementary addition to the meal. A clear, light soup such as a vegetable broth or a miso soup could be a good option to start the meal. Alternatively, a spicy Thai-style soup like Tom Yum Goong (hot and sour shrimp soup) or Tom Kha Gai (coconut chicken soup) could add some extra heat and flavour to the meal.

Vegetables

Steamed or stir-fried vegetables can be a great way to add some extra nutrition and colour to the plate. Bok choy, baby corn, carrots, and broccoli are all suitable options that can be prepared in a way that complements the flavours of the fish.

Salads

A refreshing salad can help to balance the flavours of the dish and provide a contrast in textures. A simple green salad with a tangy vinaigrette or a more exotic option like a mango salad or green papaya salad (Som Tum) could be a tasty addition.

Other Proteins

While the fish is the star of the show, adding a smaller portion of another protein can make the meal more filling and satisfying. Grilled shrimp or chicken skewers could be a tasty addition, especially if they are marinated in similar flavours to the fish, such as garlic, lime, and chilli.

Remember, when serving Thai-style steamed fish, it's important to consider the balance of flavours and textures to create a harmonious and enjoyable dining experience.

Frequently asked questions