Thai-Style Sweet and Sour Steamed Fish

My Thai

Traditional Thai cooking with a home-style bent.

Thai-Style Sweet and Sour Steamed Fish
  • Yield:Serves 2
  • Active time:5 minutes
  • Total time:30 minutes
This recipe appears in:
My Thai: Sweet and Sour Steamed Fish

[Photograph: Leela Punyaratabhandu]

Notes: I use halibut steaks here, but you can use anything you like. I recommend halibut, salmon, and trout.
About the author: Leela is the author of the Thai food blog You can follow her at @shesimmers

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  • 2 small halibut steaks (about 4 ounces each)
  • 1/2 cup store-bought Thai sweet chili sauce
  • 1 tablespoon oyster sauce
  • 2 red bird's eye (or jalapeño) chilies, thinly sliced crosswise
  • 2 small shallots, thinly sliced (about 1/2 cup)
  • 1/4 cup fresh cilantro leaves
  • Steamed jasmine rice for serving


  1. 1.

    Fill a large pot or wok with 1 to 2 inches of water and place a steamer insert inside. Alternatively, adjust oven rack to center position and preheat oven to 350°F. Arrange fish steaks in a glass baking dish that just fits them. Combine chili sauce, oyster sauce, chilies, and shallots in a small bowl. Pour sauce over steaks.

  2. 2.

    Cover dish tightly with foil. Place in steamer or oven and cook until fish is barely cooked through, 15 to 20 minutes. Sprinkle with cilantro leaves and serve with steamed jasmine rice

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