Ingredients:

  • 1 whole Tilapia (approx. 1.5 lb / 680 g), cleaned, scaled, and scored
  • 1 inch piece Fresh Ginger, thinly sliced
  • 4 stalks Spring Onions (Scallions), roughly sliced
  • 4 cups Water or Chicken Stock (for the steamer pot)
  • 1/4 cup Fresh Lime Juice, fresh-squeezed
  • 3 Tbsp Fish Sauce (good quality)
  • 5 Tbsp Palm Sugar (or light brown sugar), finely grated or dissolved
  • 6 large Garlic Cloves, finely minced or pounded
  • 4-6 Thai Bird's Eye Chillies (Prik Kee Noo), thinly sliced (adjust to tolerance)
  • 1 Tbsp Water (optional, for dilution)
  • 1/2 cup Fresh Coriander (Cilantro), roughly chopped, stems included
  • 1/4 cup Mint Leaves, roughly chopped
  • 1 lime, cut into thin wedges or slices

Instructions:

  1. Prep the Fish: Pat the tilapia dry. If using a whole fish, score the flesh 2-3 times diagonally on both sides (this aids steaming and sauce adherence).
  2. Assemble Steaming Tray: Place a few slices of ginger and some sliced spring onions onto a heatproof plate. Lay the fish on top of these aromatics. Stuff the cavity (if using whole fish) with any remaining ginger and spring onion pieces.
  3. Start the Steamer: Fill a large pot or wok with 4 cups of water or stock. Bring the liquid to a rolling boil. Carefully place the rack and the plate holding the fish inside the pot, ensuring the water does not touch the base of the plate.
  4. Steam: Cover the pot tightly. Steam for 15–18 minutes. Check doneness: the flesh should be opaque and flake easily when probed with a fork.
  5. Combine Dressing Ingredients: While the fish steams, combine the lime juice, fish sauce, palm sugar, and 1 tablespoon of water (if using) in a small saucepan.
  6. Dissolve Sugar: Heat the mixture gently over low heat, stirring continuously, until the sugar is completely dissolved. Do not boil. Remove from heat.
  7. Infuse Aromatics: Stir in the minced garlic and sliced Thai chillies. Taste and adjust immediately to achieve the desired balance of sweet, sour, and salty flavors.
  8. Serve Immediately: Carefully remove the plate from the steamer. Drain off any excess liquid that has accumulated on the plate during steaming.
  9. Dress and Garnish: Pour the hot, zesty dressing generously all over the steamed fish, ensuring some sauce seeps into the scores. Garnish heavily with fresh coriander, mint, and lime slices. Serve straight away, preferably with jasmine rice.