Ingredients:

  • 1 lb white fish fillets (Cod, Halibut, or Tilapia)
  • 1/2 tsp sea salt
  • 1 tbsp neutral oil
  • 3 tbsp fresh lime juice
  • 3 tbsp fish sauce
  • 1 tbsp coconut sugar
  • 4 cloves garlic, finely minced
  • 5 bird's eye chillies, finely chopped
  • 2 tbsp fresh coriander, chopped
  • 1 tsp lime zest

Instructions:

  1. In a small mixing bowl, whisk together the lime juice, fish sauce, and coconut sugar until the sugar crystals have completely dissolved. Stir in the minced garlic, chopped bird's eye chillies, and lime zest. Set aside to let the flavors infuse.
  2. Pat the fish fillets dry with a paper towel and lightly season with salt. Rub the neutral oil over the fillets. Place the fish in a steamer basket over boiling water (or on a bed of sliced ginger in a skillet). Cover tightly and steam for 7–9 minutes until the flesh transforms from translucent to an opaque, pearlescent white.
  3. Immediately transfer the steamed fillets to a serving platter. Pour the reserved chilli lime sauce directly over the hot fish and garnish with fresh coriander.