Thai-Style Sweet and Sour Steamed Fish Recipe

By
Leela Punyaratabandhu
Leela Punyaratabandhu
Leela Punyaratabanhu is a food writer, recipe developer, and award-winning author specializing in Thai cooking. She has written three cookbooks: Simple Thai Food, Flavors of the Southeast Asian Grill, and Bangkok, which won the 2018 Art of Eating Prize.
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Updated Sep. 12, 2020
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Leela Punyaratabhandu

Notes: I use halibut steaks here, but you can use anything you like. I recommend halibut, salmon, and trout.

Recipe Details

Thai-Style Sweet and Sour Steamed Fish Recipe

Active 5 mins
Total 30 mins
Serves 2 servings

Ingredients

  • 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) chiles, thinly sliced crosswise

  • 2 small shallots, thinly sliced (about 1/2 cup)

  • 1/4 cup fresh cilantro leaves

  • Steamed jasmine rice for serving

Directions

  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. 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

This Recipe Appears In

Nutrition Facts (per serving)
492 Calories
2g Fat
90g Carbs
27g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 492
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 56mg 19%
Sodium 348mg 15%
Total Carbohydrate 90g 33%
Dietary Fiber 3g 10%
Total Sugars 37g
Protein 27g
Vitamin C 9mg 44%
Calcium 58mg 4%
Iron 3mg 16%
Potassium 765mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)