Ikan Stim Limau
Steamed Fish with Lime
A refreshing and zesty Malaysian steamed fish dish, often prepared with sea bass or other white fish. The fish is steamed to perfection and then generously doused in a vibrant sauce made from fresh lime juice, garlic, chilies, and fish sauce, creating a harmonious balance of sour, spicy, and savory flavors. It's a light yet flavorful dish, perfect for a healthy meal.
🧂 Ingredients
- 1 x 600g Whole white fish (e.g., sea bass, tilapia, snapper), cleaned and scaled
- 6 Garlic cloves, minced
- 2 Lemongrass stalks, cut diagonally
- 2 inch pieces Ginger, thinly sliced
- 10 Bird's eye chilies, chopped (adjust to taste)
- 8 Limes, juiced (about 8-10 kaffir limes or 4-5 regular limes)
- 4 tbsp Fish sauce
- 2 tbsp Sugar
- 1 Chicken stock cube (optional, diluted in 1/2 cup warm water)
- 4 pieces Asam boi (preserved plum, optional)
- 2 tbsp Cilantro, chopped (for garnish)
👨🍳 Instructions
- 1
Prepare the fish: Clean and scale the fish. Make a few diagonal score cuts on both sides of the fish to allow for even cooking and flavor penetration. Stuff the fish cavity with some of the sliced ginger and lemongrass.
💡 Tip: Ensuring the fish is well-cleaned and scaled is crucial for a pleasant eating experience. - 2
Prepare the sauce: In a bowl, combine the minced garlic, chopped chilies, lime juice, fish sauce, and sugar. If using, add the diluted chicken stock cube and asam boi. Stir well to dissolve the sugar. Taste and adjust seasoning as needed. Salt is usually not necessary due to the fish sauce.
💡 Tip: The balance of sour, spicy, and savory is key. Adjust lime juice, chilies, and fish sauce to your preference. - 3
Steam the fish: Place the prepared fish on a heatproof plate that fits into your steamer. Pour about half of the prepared sauce over the fish.
💡 Tip: Using a heatproof plate that fits your steamer ensures the fish cooks evenly. - 4
Steam the fish over high heat for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Steaming time will vary depending on the size of the fish.
💡 Tip: Avoid overcooking the fish to maintain its moist and tender texture. - 5
Once the fish is cooked, carefully remove it from the steamer. Pour the remaining sauce over the hot fish. Garnish with chopped cilantro.
💡 Tip: Pouring the sauce over the hot fish helps to warm it through and meld the flavors. - 6
Serve immediately with steamed white rice.
💡 Tip: This dish pairs wonderfully with plain steamed rice, which absorbs the delicious sauce.
💡 Pro Tips
- ✓You can use other types of white fish like tilapia, snapper, or even mackerel.
- ✓For a milder spice, reduce the number of chilies or remove the seeds.
- ✓If you don't have kaffir limes, regular limes work well. You might need more of them for a stronger citrus flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add some thinly sliced tomatoes or salted preserved plums (asam boi) to the sauce for extra flavor.
- Some recipes include a small amount of ginger or lemongrass stuffed inside the fish cavity for added aroma.