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Steamed Fish with Ginger Chili Lime Sauce

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  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 14 minutes
  • Total Time: 19 minutes
  • Yield: 4 people 1x
  • Category: Fish and seafood
  • Method: Steaming
  • Cuisine: Thai


A stunning whole steamed fish recipe with fragrant Thai flavors.


  • 1 pound whole trout (cleaned and gutted)
  • 1/4 cup cilantro (finely chopped + 1012 sprigs extras for stuffing the fish)
  • 5 ounces napa cabbage (roughly chopped)
  • 3 cloves garlic (finely chopped)
  • 1 teaspoon ginger (peeled and finely chopped)
  • lime wedges

For the sauce:

  • 1 small shallot (peeled and finely chopped)
  • 2 Thai chilis (finely chopped)
  • 2 1/2 tablespoon fish sauce
  • 2 tablespoons fresh lime juice
  • 1/2 tablespoon granulated sugar


  1. Put all the ingredients for the sauce in a bowl and stir until sugar has dissolved. Set aside.
  2. Stuff the trout with cilantro sprigs and set aside.
  3. Use a large pot and fill it with 2 cups of water. Add 1 tablespoon of the sauce to the water. Bring to a simmering boil.
  4. Set steamer over the pot and brush the surface with a little oil (this prevents the fish skin from sticking).
  5. Drop the Nappa cabbage into the steamer and top with the fish. Cover and steam for 12-14 minutes, until the fish is cooked.
  6. Carefully take the fish out of the steamer (you may need two spatulas for this) along with the cabbage.
  7. Plating:
  8. Lay steamed cabbage on a large plate and top with fish, ginger and garlic. Pour sauce over the fish and sprinkle the cilantro. Serve immediately with fresh lime slices.


Leftovers: Keep the fish in a storage container and store in the fridge. It will keep for 1-2 days.


  • Serving Size:
  • Calories: 163
  • Sugar: 3.7 g
  • Sodium: 929.2 mg
  • Fat: 4 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 6.5 g
  • Fiber: 0.9 g
  • Protein: 24 g
  • Cholesterol: 66.9 mg
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