Steamed Fish in Lime & Lemongrass

Guten Appetit!

Difficulty: Medium

Servings: 4-6

Preparation Time: 20 mins

Cooking Time: 15 mins

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  • 1 snapper (600g-800g), gutted and cleaned
  • 3 stalks of lemongrass, sliced thinly
  • 2 tablespoons brown sugar
  • 6 tablespoons lime juice or to taste
  • 6 tablespoons fish sauce or to taste
  • 2 cloves of garlic, finely chopped
  • 4 red bird’s eye chilies, finely sliced
  • Dash of light soy sauce or to taste
  • Dash of oyster sauce or to taste
  • 2 spring onions, sliced
  • Few sprigs of cilantro, chopped coarsely


Step 1.

Make 3 diagonal slits on both sides of the fish with a knife to allow even and quicker cooking and place it on a heatproof steaming tray or plate.

Step 2.

Spread out lemongrass slices on top of the fish.

Step 3.

Set the Bosch Combi-Steam Oven to Steam programme and preheat at 100°C for 5 minutes.

Step 4.

Afterwards, place the fish inside and steam it for about 10–15 minutes, until it is nicely cooked. Use a fork to flake the thickest part of the fish. If the flesh comes off the bone easily and appears white, it is ready to be served.

Step 5.

While waiting, chop garlic and chili with a Bosch MaxoMixx hand blender.

Step 6.

In a bowl, mix brown sugar, lime juice, fish sauce, soy sauce and oyster sauce. Adjust the dressing to taste before setting it aside. * Chef’s tip: You can also use green or red chili according to your taste preferences. For extra tanginess, zest the skin of one lime and add into the mix.

Step 7.

When the fish is cooked, pour the reserved liquid from the hot fish stock into the dressing and add in spring onions and cilantro.

Step 8.

Drizzle the dressing over the steamed fish and serve hot with steamed jasmine rice or tossed noodles.

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