Steamed Fish with Chilli Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

Steaming is one of the best methods of cooking fish. By leaving the fish whole and on the bone, maximum flavour is retained and the flesh remains beautifully moist. The banana leaf is both authentic and attractive, but you can use baking parchment.


  • 1 large or 2 medium firm fish such as sea bass or grouper, scaled and cleaned
  • 30 ml/2


  1. Thoroughly rinse the fish under cold running water. Pat it dry with kitchen paper. With a sharp knife, slash the skin of the fish a few times on both sides.
  2. Mix together the rice wine, chillies, garlic, shredded ginger, lemon grass and spring onions in a non-metallic bowl. Add the fish sauce and lime juice and mix to a paste. Place the fish on the banana leaf a