Thai-style steamed fish

Recipe uploaded by

Good Food

54 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chilli and lime zest over them. Drizzle the lime juice on top and then scatter the pieces of pak choi around and on top of the fish. Pour the soy sauce over the pak choi and loosely seal the foil to make a package, making sure you leave space at the top for the steam to circulate as the fish cooks.
2. Steam for 15 minutes. (If you haven't got a steamer, put the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid and steam.)

Perk up your rice

Try serving with Thai jasmine rice, and if you've got some sesame seeds, toast a handful and toss them into the rice just before serving.

Per serving

199 kcalories, protein 29g, carbohydrate 4g, fat 7 g, saturated fat 2g, fibre 0g, salt 3.25 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/1031/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 trout fillets, each weighing about 140g/5oz
• a small knob of fresh root ginger , peeled and chopped
• 1 small garlic clove , chopped
• 1 small red chilli (not bird's eye), seeded and finely chopped
• grated zest and juice of 1 lime
• 3 baby pak choi , each quartered lengthways
• 2 tbsp soy sauce

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 - 15 mins

Cook 15 mins

Low-fat

Ingredients

• 2 trout fillets, each weighing about 140g/5oz
• a small knob of fresh root ginger , peeled and chopped
• 1 small garlic clove , chopped
• 1 small red chilli (not bird's eye), seeded and finely chopped
• grated zest and juice of 1 lime
• 3 baby pak choi , each quartered lengthways
• 2 tbsp soy sauce

Per serving

199 kcalories, protein 29g, carbohydrate 4g, fat 7 g, saturated fat 2g, fibre 0g, salt 3.25 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk