Steamed Fish Thai Miso Recipe

There’s something magical about unwrapping a fragrant packet of perfectly steamed fish—it’s like opening a delicious little present, bursting with the flavors of miso, ginger, and a hint of chili excitement.

My Steamed Fish Thai Miso recipe has a delicate flavor balance that I love. Miso paste, soy sauce, and lime juice combine to form a savory and tangy marinade that penetrates the fish, injecting it with umami richness.

Ginger, garlic, and chili not only bump the taste up a few notches but also pack a lot of health benefits. I’m, of course, health-conscious, so I enjoy eating dishes that are as good for me as they are tasty.

That being said, I really do think this fish is some kind of divine gift. Steamed in banana leaves, it’s impossibly moist and bursting with flavor.

Ingredients

• White fish fillets: Lean protein source; mild flavor; cooks quickly.
• White miso paste: Fermented soybeans; umami-rich; adds depth and complexity.
• Fish sauce: Salty, pungent; adds authentic Thai flavor and umami boost.
• Lime juice: Fresh, zesty; enhances flavors; rich in vitamin C.
• Ginger: Spicy, aromatic; contains anti-inflammatory properties.
• Red chili: Adds heat and spice; boosts metabolism; rich in antioxidants.
• Sesame oil: Nutty flavor; healthy fats; enhances dishes with a subtle aroma.

Ingredient Quantities

• 2 white fish fillets (such as sea bass or halibut)
• 2 tablespoons white miso paste
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 red chili, thinly sliced
• 2 green onions, chopped
• 1/4 cup fresh cilantro leaves
• 1 tablespoon sesame oil
• Banana leaves or parchment paper for wrapping
• Lime wedges for serving

How to Make this

1. In a small bowl, whisk together the white miso paste, soy sauce, fish sauce, lime juice, grated ginger, and minced garlic until smooth.

2. Wash the fish fillets with cold water, then use paper towels to get them as dry as possible.

3. Position each fish fillet at the center of a banana leaf or a large piece of parchment paper.

4. Spoon the miso mixture evenly over the top of each fillet, spreading it to cover the surface.

5. Scatter the sliced red chilies, chopped green onion, and fresh cilantro leaves over the fish.

6. Sesame oil should be drizzled over the tops of the fish fillets.

7. Create a sealed packet using banana leaves or parchment paper and the fish. Fold the paper over the fish so that it covers the fish completely. Then fold the edges of the paper to ensure it is tightly closed.

8. To set up a steaming method, take a large pot and add a few inches of water. Bring the water to a simmer.

9. Put the packets containing the fish into a basket meant for steaming, or use a rack set over waters that are simmering. Cover, and steam for a duration of 10 to 12 minutes. You will know the cooking is done when the fish has gone from being raw to cooked and can be easily flaked apart with a fork.

10. Accompany the steamed fish with lime wedges, inviting guests to squeeze extra lime juice on their fillet if they choose.

Equipment Needed

1. Small bowl
2. Whisk
3. Paper towels
4. Knife
5. Cutting board
6. Grater (for ginger)
7. Steaming basket or steaming rack
8. Large pot with lid
9. Tongs/suitable tool for handling hot packets

FAQ

• What types of fish are best for this recipe?Fillets of white fish, such as sea bass or halibut, are the best choice because their flavor is mild and their texture is firm.
• Can I substitute parchment paper for banana leaves?Indeed, if banana leaves cannot be found, parchment paper is a suitable substitute for wrapping the fish.
• How can I make this recipe gluten-free?To modify the recipe, use a soy sauce that is devoid of gluten and ensure that the fish sauce you use is also gluten-free.
• What can I serve with Steamed Fish Thai Miso?This dish goes well with steamed veggies, such as bok choy or broccoli, or with jasmere rice.
• Is there a way to adjust the spice level?To cut down on the heat, take the seeds out of the red chili or use less of it. If you want more of a punch, throw in more chili or leave the seeds in.
• Can I prepare the marinade in advance?Of course, the marinade components can be mixed together a day ahead of time and kept in the fridge until you’re ready to use them.
• How long should I steam the fish?Cook the fish by steaming it for around 10-12 minutes. The exact time will depend on how thick your fillets are. When the fish is cooked, it will flake easily with a fork.

Steamed Fish Thai Miso Recipe Substitutions and Variations

You can use cod or tilapia in place of white fish fillets.
Miso paste, white: Use yellow miso paste as an alternative.
Fish sauce: Replace with more soy sauce, or a blend of soy sauce and a bit of Worcestershire sauce.
Cilantro: Basil
If unavailable, use aluminum foil or parchment paper in place of banana leaves.

Pro Tips

1. Pre-heat the Banana Leaves or Parchment Paper If you’re using banana leaves, softening them over an open flame or boiling water before using can make them more pliable and easier to fold. This also releases their natural aroma, adding a subtle flavor to the fish.

2. Ensure Even Marinade Distribution Let the fish marinate in the miso mixture for about 15-20 minutes before wrapping. This allows the flavors to penetrate the fish more deeply.

3. Control Chili Heat Depending on your preference for spice, you can adjust the amount of red chili. Removing the seeds can reduce the heat while maintaining the flavor, or you can add more chili for extra spiciness.

4. Enhanced Aromatics Add a few lime leaves or slices of lemongrass within the packet. These will infuse the fish with a fragrant citrusy aroma during the steaming process.

5. Check for Doneness Use a thermometer to ensure perfect doneness—a target internal temperature for fish is typically around 145°F (63°C). This will help avoid overcooking, ensuring that your fish remains moist and tender.