Thai-style steamed fish

Thai-style steamed fish

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(158 ratings)

Prep: 10 mins - 15 mins Cook: 15 mins

Easy

Serves 2
Serve with Thai jasmine rice for a flavour-packed low-fat meal

Nutrition and extra info

Nutrition: per serving

  • kcal199
  • fat7g
  • saturates2g
  • carbs4g
  • sugars0g
  • fibre0g
  • protein29g
  • salt3.25g
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Ingredients

  • 2 trout fillets, each weighing about 140g/5oz

    Trout

    trowt

    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • a small knob of fresh root ginger, peeled and chopped

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 small garlic clove, chopped
  • 1 small red chilli (not bird's eye), seeded and finely chopped

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • grated zest and juice of 1 lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 3 baby pak choi, each quartered lengthways

    Pak choi

    pak-choy

    This member of the cabbage family has a number of different names, including bok choy, horse…

  • 2 tbsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

Method

  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.)

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Comments (166)

ayakopedersen's picture
5

This is a very simple, fail-free recipe and absolutely delicious served with steamed jasmine rice! We make this at least 1-2 times every month as even our fussy 2yr old loves it!

lulu_lala's picture
5

Fresh tasting, healthy and filling. Fabulous for the summer. Will definitely make this again. One of my favourites!

loobie84's picture

Tried this with both tuna and salmon. Both were lovely. A simple but impressive recipe that had the girls thinking I'd been slaving away for hours!

bellaready's picture
5

Full of flavour and so simple

ali_juarez's picture
5

Perfect as a light, easy and delicious dinner. I just love the oriental flavours and can be combined with any type of fish (I did cook the recipe with cod). Definitely one of my favourites!

mattdekenah's picture
5

Absolutely loved this. Prepared exactly as described for a wholesome, fragrant and delicious meal.

abrrn1's picture

Just made this for me and my boyfriend and it was amazing! It will become a staple, cheap, easy and healthy.

ncaffrey's picture
5

Great recipe for a quick mid week healthy meal. Used seabass instead and baked them in the oven (for approximately 15 minutes) - absolutely delicious. Will be making it again.

ciaraconroy's picture
5

Tasty & healthy dish...made some alterations though to my own preference...used salmon fillets instead of trout; mange tout, broccoli and baby corn instead of pak choi; added chopped lemon grass to the listed ingredients and served with Japanese style rice! Big hit all around! ...also added more soy sauce (reduced salt) at table to add moisture to whole plate! Passing this onto my friends!

nursenicola's picture
5

Very simple and tasty meal! I used Seabass and it worked very well. Will definitely make again

cupcaketot's picture
5

Such an easy meal with amazing flavour. Now use Vietnemesse river cobblers as first time tried recipe could get any trout and such a delicate fish and really cheap. Husband a bit cautious first time as he is particular with fish but loves it so a good reference point for anyone.

gloriaort's picture

I still can't believe how something so tasty cabn be so lean!

to make it even quicker use garlic and ginger paste.

oringrose's picture
5

Delicious, Healthy, Quick and a doddle to make. What's not to like?

urbanscrappy's picture
5

Very simple to make, and delicious! I'll definitely be making this again, and again. I love fish and with this recipe I can use lots of different types. Also, very little washing up, which is always good.

bimbobaby's picture
4

Really enjoyed this. Never thought to steam fish before but will cook it this way more often. Not a drop of oil in sight. Was really tasty too. I didn't think the pak choi would make much difference, didn't think it would taste of much but it does compliment it beautifully. Will make again. Perfect midweek meal.

inspiralkev's picture

Mange Tout Rodney! Superb Thai Recipe! This recipe is very easy, swopped the bok choi for mange tout and added a little fish sauce. Served with some thai sticky rice from the microwave. The whole family adored this and our oldest son asked for a whole trout served thai style next time :-)

ebsnare's picture
3

Tried this with pollack instead of trout and found it a little tricky to get the timings right to cook it perfectly. Flavours were good but wasn't as great as I expected it to be! Good for a quick midweek supper though.

ammybsas's picture
5

Very easy to make and very tasty! I will definitely make it next week! Lovely!

jayanthi89's picture
5

forgot to rate

jayanthi89's picture
5

such a simple easy, recipe, but big on results. the only thing you need to ensure is really fresh trout - this recipe brings out the best of the fish with good flavour that is not overpowering. And whaddya know - no fat at all(but you don't miss it!) I served with brown basmati to make it extra healthy.

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