Thai Steamed Fish Recipe

Fish: The main protein, choose a whole fish like snapper or sea bass.

Garlic: Adds a pungent and aromatic flavor to the dish.

Ginger: Provides a warm, spicy note that complements the fish.

Soy sauce: Adds saltiness and depth to the sauce.

Fish sauce: Essential for authentic Thai flavor, adds umami and saltiness.

Lime juice: Brings a fresh, tangy element to balance the flavors.

Sugar: Adds a touch of sweetness to the sauce.

Green onions: Used as a garnish, adding color and mild onion flavor.

Cilantro: Fresh herb that adds a burst of flavor and aroma.

When preparing the fish for steaming, make sure to score the flesh with a few diagonal cuts on each side. This allows the sauce mixture to penetrate deeper into the fish, enhancing the flavor. Additionally, placing a few slices of ginger and green onions inside the cavity of the fish can infuse it with even more aroma and taste during the steaming process.

• whole cleaned and scaled fish - Substitute with tilapia fillets: Tilapia is a mild-flavored fish that can easily absorb the flavors of the dish, making it a suitable substitute.

• whole cleaned and scaled fish - Substitute with salmon fillets: Salmon has a rich flavor and firm texture that works well with the steaming method and Thai flavors.

• minced garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor, though it may be less pungent.

• minced garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish well.

• sliced ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, commonly used in Thai cuisine.

• sliced ginger - Substitute with ground ginger: Ground ginger can be used if fresh ginger is not available, though it may have a slightly different flavor profile.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter and less salty alternative to soy sauce.

• fish sauce - Substitute with soy sauce: Soy sauce can be used as a substitute, though it lacks the distinct fishy flavor of fish sauce.

• fish sauce - Substitute with Worcestershire sauce: Worcestershire sauce can mimic the umami and slightly tangy flavor of fish sauce.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.

• freshly squeezed lime juice - Substitute with rice vinegar: Rice vinegar offers a mild acidity that can balance the flavors in the dish.

• sugar - Substitute with honey: Honey adds sweetness with a slightly different flavor profile and can also help balance the dish.

• sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a unique flavor that can complement the dish.

• sliced green onions - Substitute with chives: Chives offer a mild onion flavor that can work well as a garnish.

• sliced green onions - Substitute with leeks: Leeks have a similar mild onion flavor and can be used in place of green onions.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace cilantro.

• chopped cilantro - Substitute with basil: Basil offers a sweet and aromatic flavor that can complement the dish well.

• Allow the fish to cool completely before storing. This helps to prevent condensation, which can lead to sogginess and spoilage.
• Transfer the cooled fish to an airtight container. If the fish is too large, you can cut it into smaller portions to fit.
• Pour any remaining sauce mixture over the fish in the container to keep it moist and flavorful.
• Store the container in the refrigerator if you plan to consume the fish within 2-3 days. Make sure the temperature is consistently below 40°F (4°C).
• For longer storage, wrap the fish tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag or container. This helps to prevent freezer burn.
• Label the container with the date to keep track of its freshness. Frozen fish can be stored for up to 2 months.
• When ready to eat, thaw the fish in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the fish gently by steaming or microwaving until it is warmed through. Be careful not to overcook, as this can make the fish dry and tough.
• Garnish with fresh green onions and cilantro before serving to revive the dish's vibrant flavors and presentation.

• Preheat your oven to 350°F (175°C). Place the leftover fish in an oven-safe dish, cover it with aluminum foil to retain moisture, and heat for about 10-15 minutes until warmed through.
• Use a steamer to gently reheat the fish. Place the leftover fish on a plate that fits in your steamer, cover, and steam for about 5-7 minutes until heated thoroughly.
• For a quick reheat, use a microwave. Place the fish on a microwave-safe plate, cover with a microwave-safe lid or damp paper towel, and heat on medium power for 1-2 minutes. Check and continue heating in 30-second intervals if necessary.
• Reheat on the stovetop by placing the fish in a skillet with a splash of water or broth. Cover the skillet and heat over low-medium heat for about 5-7 minutes until warmed through.
• If you have an air fryer, preheat it to 300°F (150°C). Place the fish in the air fryer basket, cover with aluminum foil, and heat for about 5-7 minutes until hot.

• Steamer: A device used to cook the fish by steaming, ensuring it remains moist and tender.

• Plate: A dish that fits inside the steamer to hold the fish and sauce mixture.

• Knife: Used for cleaning, scaling, and slicing the fish, as well as chopping the garlic, ginger, green onions, and cilantro.

• Cutting board: A surface on which to prepare and chop the ingredients.

• Mixing bowl: A bowl used to combine the garlic, ginger, soy sauce, fish sauce, lime juice, and sugar.

• Measuring spoons: Tools used to measure out the soy sauce, fish sauce, lime juice, and sugar accurately.

• Tongs: Used to handle the fish and place it on the plate.

• Serving platter: A dish to present the steamed fish once it is cooked and garnished.

Prepare ingredients ahead: Mince garlic and slice ginger in advance to save time during cooking.

Use pre-cleaned fish: Buy a whole fish that is already cleaned and scaled to skip this step.

Make the sauce in bulk: Prepare a larger batch of the sauce mixture and store it in the fridge for future use.

Use a timer: Set a timer for steaming the fish to avoid overcooking and multitask efficiently.

Pre-chop garnishes: Slice green onions and chop cilantro beforehand to quickly garnish the dish.