Thai Lime-Garlic Fish (Print Version)

# Ingredients:

→ For the Fish Prep

01 - 4 white fish fillets (snapper, cod, or tilapia)
02 - 3 minced garlic cloves
03 - 2 tbsp squeezed lime juice
04 - 1 tbsp soy sauce
05 - 1 tbsp fish sauce
06 - 1 tsp granulated sugar
07 - 1 small red chili, thinly sliced (optional)
08 - Cilantro leaves for decorating
09 - Lime pieces for serving

→ For the Lemongrass Coconut Sauce

10 - 400 ml canned coconut milk
11 - 1 stalk lemongrass, gently smashed
12 - 2 tbsp fish sauce
13 - 1 tbsp lime juice
14 - 1 tbsp white sugar
15 - 1 red chili, finely diced (optional)
16 - 1 tsp fresh grated ginger
17 - 2 tbsp chopped cilantro

# Instructions:

01 - Stir garlic, soy sauce, fish sauce, lime juice, sugar, and chili into a bowl until blended.
02 - Lay the fillets on a dish or plate for steaming. Drizzle the garlic and lime mix all over the top.
03 - Set a steaming dish above hot water. Cover and cook the fish for 10–12 minutes until it flakes with a fork.
04 - Combine the coconut milk, smashed lemongrass, fish sauce, lime juice, ginger, sugar, and chili in a saucepan.
05 - Heat gently over medium, stir every now and then, and let it cook 10 minutes till a thicker consistency forms.
06 - Pull out the lemongrass and mix in chopped cilantro before serving.
07 - Move the fish to plates, pour the coconut sauce on top, and finish with fresh cilantro. Lime wedges go on the side.

# Notes:

01 - For even cooking, stick with white fish fillets that are about the same thickness.
02 - The sauce keeps well if made ahead. Just warm it up before serving!

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