Steamed Sea Bass with Lime & Lemongrass Recipe

This Steamed Sea Bass with Lime & Lemongrass is inspired by the Thai Style Steamed Fish I’ve had at many Thai restaurants. Particularly miss the one I had at Porn’s Sexy Thai Food.

Steamed Sea Bass with Lime & Lemongrass Recipe

A Simple Equilibrium Of Flavours

I don’t usually order steamed fish when eating out but there’s something about Thai steamed fish that really appeals to me. It’s all about the balance of different flavours – sweet, salty and sour. Definitely takes an experienced chef to achieve that equilibrium.

What really stands out is the invigorating freshness and fragrance of lemongrass which I feel is the most important element in this recipe.

Steamed Sea Bass with Lime & Lemongrass Recipe

Use Meaty White Fish

As I cook for one or two most of the time, I tend to go for fillet cut instead of the whole fish which is perfect for my husband and I as we don’t like picking out fish bones.

As for the choice of fish, I would recommend that you go for a meaty white fish like sea bass, grouper, snapper, tilapia and the like.


Steamed Sea Bass with Lime & Lemongrass Recipe
  • 1 sea bass fillet
  • 3 stalks lemongrass
  • 1/2 big lime, sliced
  • coriander leaves as garnish
  • 150ml chicken stock
  • 1 lemongrass (use the inner white part only), thinly sliced
  • 2 bird’s eye chillies, sliced
  • 1 tsp fish sauce
  • 1″ knob galangal, sliced
  • 4 cloves garlic, peeled & finely chopped
  • pinch of ground white pepper
  • pinch of sugar
  • juice from 1/2 big lime
Combine all ingredients for the sauce in a bowl and stir to mix.
Bring water in a steamer pot to a boil.
Cut the lemongrass stalks into 3 equal sections and arrange them on the steaming dish.
Place the sea bass fillet (skin side up) on top of the cut lemongrass stalks.
Arrange the sliced lime on top of the sea bass and pour the sauce over the fish.
Steam on high heat for about 10 minutes.
Garnish with coriander and serve immediately.

Leave a Comment