- Main
- Fish
- Thai
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the fish
- 1
whole sea bass or barramundi (about 1 1/2–2 lb), scaled and gutted, rinsed and patted dry
- 3 slices
fresh ginger, thick slices (or 1 bruised lemongrass stalk) (optional)
- 1/2 tsp
salt
For the sauce
- 6 cloves
garlic, peeled
- 4–8
bird's eye chilies, stemmed
- 1/3 cup
fresh lime juice (from about 3 limes)
- 3 tbsp
fish sauce
- 1 tbsp
palm sugar, chopped or grated
- 1/4 cup
hot water or chicken stock
To serve
- 1 cup
cilantro leaves and tender stems, roughly chopped
- 2
celery stalks (or 1 small bunch Chinese celery), thinly sliced on an angle (optional)
- 1
lime, cut into wedges
- 3 cups
cooked jasmine rice, hot
- Dairy-free
Contains fish (fish sauce).
Not checked: whole sea bass or barramundi (about 1 1/2–2 lb), scaled and gutted, palm sugar, hot water or chicken stock, cilantro leaves and tender stems.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Set up a steamer: put a rack or an upturned heatproof bowl in a wide wok or deep pan, add about 1 1/2 inches of water, cover and bring to a hard boil over high heat. Pick a heatproof plate or shallow dish that fits inside with room around the edges.
5 min
- Step 2
Cut 3 deep slashes into each side of the fish, through to the bone. Rub it all over, inside and out, with the salt. Lay the ginger on the plate and set the fish on top.
5 min
- 1 whole sea bass or barramundi (about 1 1/2–2 lb), scaled and gutted
- 3 slices fresh ginger, thick slices (or 1 bruised lemongrass stalk)
- 1/2 tsp salt
- Step 3
Lower the plate into the steamer, cover tightly and steam over high heat until the flesh at the thickest part near the backbone is opaque and flakes easily with a fork, 12 to 15 minutes (thick fillets need only 8 to 10). Keep the water boiling and top it up with boiling water if it runs low.
15 min, hands-off
- Step 4
While the fish steams, pound the garlic and chilies to a coarse paste in a mortar, or chop them very fine. Four chilies gives a medium heat; use more if you like it hot.
5 min
- 6 cloves garlic
- 4–8 bird's eye chilies
- Step 5
In a small bowl, stir the palm sugar into the hot water or stock until dissolved, then stir in the lime juice, fish sauce and the garlic-chili paste. Taste: it should be sharp, salty and just a little sweet. Add more lime or fish sauce as needed.
3 min
- 1/3 cup fresh lime juice (from about 3 limes)
- 3 tbsp fish sauce
- 1 tbsp palm sugar
- 1/4 cup hot water or chicken stock
- Step 6
Lift the plate out of the steamer and carefully tip away the watery juices that collected. Scatter the sliced celery around the fish, then spoon the sauce all over it so it pools on the plate.
2 min
- 2 celery stalks (or 1 small bunch Chinese celery)
- Step 7
Shower the fish with cilantro and serve right away with lime wedges and hot jasmine rice, spooning sauce from the plate over each portion.
- 1 cup cilantro leaves and tender stems
- 1 lime
- 3 cups cooked jasmine rice
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026