Thai · intermediate
Thai Lemongrass Halibut Steamed With Lime Chili Sauce
Flaky halibut fillets gently steamed over bruised lemongrass stalks and dressed with a zesty, pounded red chili, garlic, and lime dressing.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Arrange bruised lemongrass pieces in a layer across the bottom of a heatproof dish that fits inside your steamer basket.
- 02
Place the halibut fillets on top of the lemongrass layer.
- 03
Set up a steamer with boiling water, lower the dish inside, cover, and steam over medium-high heat for 8 to 10 minutes until fish flakes easily.
- 04
While fish steams, combine chopped garlic, red chilies, fish sauce, lime juice, and dissolved palm sugar in a bowl; whisk thoroughly.
- 05
Carefully remove the steamed fish dish, discard excess rendered steam liquid, and spoon the spicy lime dressing generously over hot fillets.
- 06
Garnish liberally with fresh cilantro and serve hot directly from the dish.
A LITTLE KITCHEN KNOW-HOW
Bed-Steaming with Aromatics
Steaming delicate fish resting on fresh herbs protects skin from sticking and infuses fragrant steam directly into the meat.
Notes from the kitchen
- Bruising lemongrass with the back of a knife releases aromatic oils that infuse into the fish during steaming.
- Pour lime dressing over fish immediately after steaming while hot to absorb maximum citrus flavor.
- Original home-cooking adaptation inspired by Thai; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
