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Posted on Wed 8th January 2020

Fresh Thai Steamed Fish

Easy to prepare, and even easier to cook - this delicious steamed seabass dish makes for an ideal midweek treat. Healthy, flavourful and damn tasty too - this will be a new favourite for sure.




30 min


4 people

Most popular


  • 1 whole sea bass
  • 2 stalks of lemongrass, bottom half only
  • 3-4 kafir lime leaves
  • 1 head garlic, chopped
  • 2 Thai chilies, to taste, finely chopped
  • ½ bunch coriander, chopped
  • 6 pieces of sliced galangal
  • Sesame oil

The Sauce

  • A tsp of vegetable oil
  • 2 Tbsp garlic
  • 2 spring onions, chopped
  • 1 Tbsp light soy sauce
  • 1 Tbsp fish sauce
  • 1 Tbsp brown sugar
  • 1 Tbsp lemon juice



1. Slice the galangal, lemongrass, and spring onion

2. Finely chop the red chillies, coriander, kaffir lime leaves, and coriander. Mix them all together in a mixing bowl and set aside.

3. Mix the sauce ingredients in a small bowl

4. Stuff the fish with the sliced galangal and lemongrass. Cover the top of the fish with the mix of chopped vegetables.



5. Set a large wok or steaming pan up with a steamer stand and fill it with boiling water to a third of the way up the sides.

6. Place the fish plate into the wok or pan, cover with a lid, and steam for 7–12 minutes, until cooked (see Tip). Remove and set aside, place a handful of coriander and the sliced spring onions on top of the steamed fish.

7. Heat the vegetable oil in a frying pan until smoking-hot. Carefully pour the hot oil over the spring onion and fish to sizzle, then spoon over the sauce mixture and serve.

How to cook Fresh Thai Steamed Fish