Steamed Fish Curry with Lemongrass
A fragrant Cambodian-style curry where delicate fish steams gently in a coconut-lime broth, infused with lemongrass and kaffir lime leaves. This asian-inspired asian ready in about 40 minutes pairs white fish fillets, coconut milk, stalks lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.
Ingredients
- 250g white fish fillets
- 200ml coconut milk
- 2 stalks lemongrass
- 4 kaffir lime leaves
- 2 tbsp lime juice
- 100ml chicken stock
- 10g galangal
- 1/2 tsp shrimp paste
- 1 chili peppers
- 10g basil leaves
Instructions
- Step 1: Thinly slice lemongrass stalks and crush galangal into small pieces. Finely chop chili peppers and set aside.
- Step 2: In a pot, combine coconut milk, chicken stock, lemongrass, galangal, shrimp paste, and chopped chili. Bring to a gentle simmer over medium heat for 5 minutes, stirring occasionally.
- Step 3: Gently place fish fillets into the pot, ensuring they're submerged. Add kaffir lime leaves and simmer for 8 minutes until fish is opaque and flakes easily.
- Step 4: Stir in lime juice and fresh basil leaves, cooking for 1 minute. Serve immediately with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Steamed Fish Curry with Lemongrass take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Steamed Fish Curry with Lemongrass?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white fish fillets from drying out.
Can I substitute ingredients in Steamed Fish Curry with Lemongrass?
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 Steamed Fish Curry with Lemongrass for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Steamed Fish Curry with Lemongrass?
Asian asian 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.
What others are saying
- ★★★★★
This dish was a hit at my dinner party! The lemongrass flavor was perfect and the fish stayed so tender.
- ★★★★★
Loved the fresh taste of the lemongrass. My kids even ate the fish without complaining!
- ★★★★☆
The curry was delicious, but it took a bit longer to steam than the recipe said.
