Recipe: Thai Steamed Fish


Hey guys!

Today I have a simple, comforting and super healthy recipe for you to enjoy on a night-in. Thai food is one of my favorites and though winter is the time where nothing sounds better than a hot chocolate with multiple servings of marshmellows, this recipe will keep you as satiated and happy without adding the extra calories.

All the ingredients are now available in the Indian Market in huge departmental stores like Food Hall, Le Marche or Nature’s Basket. If you live in Delhi, INA should be your new best friend 🙂

So without me rambling further, here’s the recipe for Thai Steamed Fish.



Serves 3 people

Ingredients –

Surmai Fish Filets (or any boneless fish) – 500 grms
Lemon – 1 , cut into thin circular slices (as seen in the photograph)
Turmeric 1/4 teaspoon
Salt to taste
Black pepper- 1/4 teaspoon
Crushed garlic – 1 teaspoon
Seseme oil – 1 teaspoon
Chilly oil or Vegetable oil 1- teaspoon
Galangal –  2 inches cut into thin fine strips
Thai Red Chilies -4 
Lemon Grass-  1 full stick crushed (that’s when the flavour comes) and then cut into 1.5  inch pieces
Kaffir Lime leaves -10 or so
Light Soya Sauce – 1 teaspoon

A steamer



Step One:  Take your fish fillets and marinate them with lemon, turmeric, salt, black pepper and crushed garlic for 4 hours.

Step Two: 4 hours later: Put the fish fillets in a steaming dish (I used a glass borosil dish which is steamer friendly)- inside a steamer. Let the fish cook for 10 minutes.

Step Three- Open the lid of the teamer and Temper with fish with Seaseme oil, Chilly oil, Galangal, Lemon grass and Thai Red Chillies and Kaffir lime leaves. (It’s basically giving it a Chhonk.Tadka of sorts. )

Step Four: Once the fish is tempered, switch off the heat, take the flash dish out of the steamer and  drizzle with fish light soya sauce. Garnish with corriander leaves.
Step Five: Serve with white boiled rice or jasmine infused rice.



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