Coconut-Lemongrass Steamed Fish with Tiki-Inspired Glaze

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate white fish steamed with aromatic lemongrass and coconut milk, finished with a tangy glaze inspired by Polynesian flavors. This Asian Fusion-inspired seafood recipe, ready in about 22 minutes, pairs white fish fillets (snapper or cod), coconut milk, lemongrass stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Asian Fusion cuisine 210 cal/serving

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Ingredients

4 pieces, about 5 oz each white fish fillets (snapper or cod)
1/2 cup coconut milk
2, bruised and cut into 3-inch pieces lemongrass stalks
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp fresh lime juice
2, minced garlic cloves
1-inch piece, minced ginger root
2, thinly sliced scallions
1/4 tsp red chili flakes
1 tbsp, chopped fresh cilantro

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Instructions

Step 1: Arrange 2 bruised lemongrass stalks in the bottom of a large steamer basket. Place 4 white fish fillets on top, then pour 1/2 cup coconut milk evenly over the fish.
Step 2: Steam the fish over boiling water for 8-10 minutes until opaque and flaky.
Step 3: While fish steams, combine 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp fresh lime juice, 2 minced garlic cloves, 1-inch minced ginger, and 1/4 tsp red chili flakes in a small saucepan. Simmer over medium heat for 3-4 minutes until sauce thickens and slightly coats the back of a spoon.
Step 4: Once fish is cooked, carefully transfer to plates and drizzle with the warm glaze.
Step 5: Garnish with 2 thinly sliced scallions and 1 tbsp chopped fresh cilantro before serving.