Want something light and healthy? Try Thai-style ginger fish. It’s full of flavour. It’s warm, zesty, and filled with bold aromatics like ginger, garlic, and fresh herbs.
The first time I made this, I wasn’t sure what to expect. I had a whole snapper and no real plan, just some ginger, soy sauce, and a little lime. What came out of the steamer was shockingly good. The fish was soft, the sauce was vibrant, and my kitchen smelled like a Thai street market in a good way.
Total Time: 30–35 minutes
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
Table of Contents
How to Make Thai Ginger Fish
Ingredients
Fish—1 whole white fish (like snapper, sea bass, or barramundi)
Fresh ginger—chopped 2 inches
Garlic – chopped 3 to 4 cloves
Lemongrass – 2 to 3 stalks
Green onion—sliced, for garnish
Cilantro—chopped, for garnish
Thai chillies—sliced, to taste (optional)
Sauce
- Soy sauce – 2 Tbsp
- fish sauce – 2 Tbsp
- chicken or fish stock – ½ cup
- brown sugar or palm sugar – 1 Tbsp
- fresh lime juice (adjust to taste) – 3–4 Tbsp
Prepared Method
First Step
Rinse the fish and pat it dry. If you’re using a whole fish, cut the skin. Put some ginger and lemongrass inside to give it more flavour.
Second Step
Put soy sauce, fish sauce, stock, sugar, and lime juice in a small bowl. Then mix them. Stir until the sugar is gone. It should taste sour, salty, and a touch sweet.
Third Step
Place the fish on a heatproof plate. Add more ginger and lemongrass underneath—steam over boiling water for 10 minutes for fillets. Put the fish on a platter that won’t melt. Put extra lemongrass and ginger under the food. For fillets, steam them for 10 minutes over boiling water. For 20 minutes, cook the whole fish. When the meat flakes easily and becomes opaque, it’s done.
Fourth Step
Heat a small pan with oil while the salmon steams. Sauté the garlic and ginger until they are browned and smell good. Put in the sauce and let it simmer for one to two minutes. Then, turn off the heat.
Step 5
Get rid of any extra liquid, then pour the spicy sauce and spices over the fish. Garnish with green onion, cilantro, and sliced chillies. For extra flavour, loosely cover the plate and let it steam for an additional 30 seconds.
Nutrition Facts for Thai Ginger Fish (Per Serving)
Calories: ~280 kcal
- Protein: 30 g
- Fat: 12 g
- Carbohydrates: 10 g
- Sugar: 5 g
- Fibre: 1 g
- Sodium: ~900 mg
- Omega-3s: 1–1.5 g (approx., depending on fish type)
How is Fish Sauce Used in Thai Cooking?
Fish sauce is the most important part of Thai flavor. It gives Thai food that salty, deep, and savory umami flavor that makes it so hard to stop eating.
When I first used fish sauce, I wasn’t sure what it smelled like. But when it struck the pan with garlic and chilies, it changed everything. It added a rich, restaurant-style flavor to the dish that I could never get previously.
Fish sauce is a common component in Thai food and is used in almost every meal. It can be found in salad dressings, stir-fries, soups, curries, and dipping sauces. A few drips make a whole dish better. Thai food is the right mix of salty, sour, and sweet because of the way lime juice, sugar, and chile work together.
Now, I always keep a bottle in my kitchen. Whether I’m making pad Thai or just seasoning a quick stir-fry, fish sauce brings that bold, unmistakable Thai flavour every time. No need to go to Thailand. It gave me the feeling that I was eating this dish in any Thai restaurant.
Is it Better to Boil or Steam Fish?
Steaming makes a significant impact.
The first time I boiled fish, it was bland and mushy. The taste was off, and the texture was odd. Most of the great stuff went into the ocean instead of on my plate.
After that, I tried steaming.
It made everything different. The fish was soft, flaky, and full of taste. I could taste the ginger and lemongrass that I added. The texture remained soft and not wet.
Steaming also felt easier. No splashing water. No guessing when it’s done. Just a clean, gentle way to cook.
If you want juicy fish that holds its shape and soaks up flavour, go with steaming. It’s simple, healthy, and foolproof.
Final Thoughts
Thai-style ginger fish is a dish I keep coming back to. It’s light, fresh, and full of flavour. Plus, it’s easy. No deep frying. No heavy sauces. Just simple ingredients that work together in the best way.
Whether you’re new to Thai cooking or want something different for dinner, this recipe delivers. Once you taste it, you’ll know why it’s become one of my go-to favorites.
