Vermicular | Thai Steamed Fish with Lime and Garlic

Thai Steamed Fish with Lime and Garlic

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
25 min
Cooking Steps

[LOW] 15 min

REST 10 min


1 lb white fish fillets, skinless, cut into 4 fillets
⅔ cup (70 g) bean sprouts
1 shallot, sliced

Sauce Mixture
2 ½ tablespoons Nam Pla (fermented fish sauce)
2 tablespoons lime juice

½ tablespoon sugar

8 slices fresh ginger, peeled
1 stalk lemongrass, sliced
1 clove garlic, cut diagonally into 1" pieces
¼ Fresno pepper, stemmed and seeded, thinly sliced
4 lime leaves (optional)

Thinly-sliced scallions

  1. Combine ingredients for Sauce Mixture.

  2. Place bean sprouts and sliced shallots on the bottom of the pot. Lay fillets on top and drizzle Sauce Mixture over fish.

  3. Place sliced ginger, lemongrass, Fresno pepper, garlic and lime leaves on top of each fish.

  4. Cover and steam over [LOW] heat for 15 minutes. Turn off heat and rest covered for 10 minutes. Garnish with cilantro or scallions and serve.

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Musui–Kamado with the Vermicular Cookbook.

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