When you have a fresh snapper from the market, enjoy it steamed. The family will love the Thai flavours of this Steamed Snapper With Fish Sauce dish
4 Servings
Prep Time
Cook Time
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  • ½ cup good quality fish sauce (see tip)
  • 2 limes, 1 juiced, 1 thinly sliced, plus wedge to serve
  • 4 chilli padi, sliced
  • ½ tsp sugar
  • 4 whole snappers, 450 g each, cleaned, scaled, trimmed
  • 4 cm ginger, finely sliced
  • 4 sprigs coriander, plus extra leaves to serve
  • Sliced cucumber, sliced green onion, sliced chilli, to serve

In a bowl, combine fish sauce, juice, chilli and sugar. Set aside until ready to use.


Score fish in the thickest part at 3-cm intervals on both sides. Stuff each cavity with quarter ginger, lime slices and 1 coriander sprig. Season skin with salt.


Place a large steamer basket over a wok of rapidly simmering water. Arrange fish on a heatproof plate or baking paper in steamer. Cover and steam 10 to 12 mins, until flesh flakes easily.


Top with combined cucumber, coriander leaves, green onions and chilli. Spoon sauce over and serve with lime wedges.

The flavour is improved by a good quality fish sauce. Look for “ca com” on the label, indicating only anchovies were used in the making. The colour should look like tea, light and very clear.

Photo: Bauer/Rob Shaw

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