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ThaiNon-veg

Steamed Fish Lime

Steamed Fish Lime — a classic thai dish made simple at home.

45 min4 serveseasy

Steamed Fish Lime is a classic protein-forward Thai recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 45 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 45 minutes without much fuss. The method leans on gentle steaming, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are oyster sauce, lime and palm sugar. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.

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Nutrition · per serving

532

kcal

32g

Protein

41g

Carbs

5g

Fat

fish

Ingredients

  • oyster sauce100 ml
  • lime1 tsp
  • palm sugar1 large
  • lemongrass200 g
  • kaffir lime1 cup
  • garlic1 tsp
  • cilantro1 large
  • saltstaple
  • pepperstaple

Method

  1. 1
    Step 1 ~9 min

    Prep all ingredients for steamed fish lime and measure them out.

  2. 2
    Step 2 ~9 min

    Heat oil in a pan and sauté aromatics until fragrant.

  3. 3
    Step 3 ~9 min

    Add main ingredients and cook until just done.

  4. 4
    Step 4 ~9 min

    Season with salt, pepper and finish with fresh herbs.

  5. 5
    Step 5 ~9 min

    Plate and serve hot.

Per-step times are approximate and based on the total cook time of 45 minutes.

Pro tips & common mistakes

  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Steamed Fish Lime take to cook?
From prep to plate, Steamed Fish Lime takes about 45 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Steamed Fish Lime vegetarian?
No — this version contains non-vegetarian ingredients (oyster sauce, lime, palm sugar). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Steamed Fish Lime?
The headline ingredients are oyster sauce, lime, palm sugar. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Steamed Fish Lime?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Steamed Fish Lime?
Steamed Fish Lime pairs naturally with classic thai sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.