Lemongrass-Lime Fish with Tamarind Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh fish fillets marinated in lemongrass and lime, served with a tangy tamarind sauce and steamed vegetables. This asian-inspired seafood ready in about 55 minutes blends Fish fillets, stalks Lemongrass, Lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 30 min Cook: 25 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 2 minced lemongrass stalks, 2 tbsp lime juice, 2 minced garlic cloves, and 1 tbsp fish sauce. Add 12 oz fish fillets, toss to coat, and marinate for 20 minutes.
  2. Step 2: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add the marinated fish and cook for 4-5 minutes per side until opaque and flaky.
  3. Step 3: In a small saucepan, mix 2 tbsp tamarind paste, 1/4 cup water, and 2 tbsp lime juice. Simmer for 3 minutes until slightly thickened, then remove from heat.
  4. Step 4: Steam 1 cup sliced carrots and 1 cup broccoli florets for 5 minutes until crisp-tender. Serve the fish with the tamarind sauce and steamed vegetables, garnished with 4 lime wedges.

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Frequently asked questions

How long does Lemongrass-Lime Fish with Tamarind Sauce take to make?

Total time is about 55 minutes (30 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Lemongrass-Lime Fish with Tamarind Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Lemongrass-Lime Fish with Tamarind Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemongrass-Lime Fish with Tamarind Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemongrass-Lime Fish with Tamarind Sauce?

Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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