Thai-style steamed fish

Thai-style steamed fish

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(160 ratings)

Prep: 10 mins - 15 mins Cook: 15 mins


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



    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

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



    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



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

  • grated zest and juice of 1 lime



    The same shape, but smaller than…

  • 3 baby pak choi, each quartered lengthways
    Pak choi

    Pak choi


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

  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

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


  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)

bimcat05's picture

Fantastic. Easy and full of flavour.

katymatt's picture

Very simple and very tasty!! Would have again!!

mrsburgess's picture

This is one of my favourite fish dishes...have made this for friends and always get compliments. Have lost count how many times I've handed out this recipe!

alice4991's picture

delicious! we used salmon steak and it was fantastic! full of flavour and very easy to make.

laderaver's picture

B-E-A-Utiful, quick, easy and MEGA tasty!

embles's picture

Done in foil in the oven.

Don't mess about with this recipe, its lovely as it is.

jokiernander's picture

Beautifully fresh, light and full of flavour. I steamed mine in the foil in the oven for 15 minutes at 160c and added shaved carrots too.

evelynjcooper's picture

This was a success with my family, doubling the ingredients for the 4 of us (although only 1 pak choi each). We used salmon instead of trout but I think it would be good with any fish. I wrapped it loosely in foil and put it in the oven. It was quick to prepare and I will definitely do this again.

evelynjcooper's picture

This was a success with my family, doubling the ingredients for the 4 of us (although only 1 pak choi each). We used salmon instead of trout but I think it would be good with any fish. I wrapped it loosely in foil and put it in the oven. It was quick to prepare and I will definitely do this again.

tash23's picture

Simple to make and so many lovely flavours. Will definitely make this one again!

rhianthomas1984's picture

Couldn’t get pak choi for this recipe so used baby leaf spinach instead and I also used lemon instead of lime by mistake. Not my favourite good food recipe I must admit, but my husband really enjoyed. We served it with brown rice.

marc_berryman's picture

Unbelievable simple to make. I used Cod instead of Trout and added some fresh dill - absolutely delicious!

dignamd's picture

Really easy to make and full of flavour. It might benefit from lemongrass and maybe a little more juice to add some extra sauce for the rice. Serve with stir fried veg babycorncobs and green beans with sesame oil/garlic/chilli for added kick.

bongob's picture

A real favourite, really healthy and simple. Added some 'greens' to it when I last made it which also worked really well.

zetallgerman's picture

This is one of my absolute favourite "I'm-on-a-diet-but-don't-want-just-salad" dinners! :-)
Hubby loves it as well; I usually serve it with some sticky steamed Jasmine rice and we've started adding 1 tbsp of Fish sauce to the parcel... a fantastic recipe that we make a few times each month!

suzieq1601's picture

I made this dish this evening, with 2 whole trouts that I got from Asda late one eve last month, for £1.10 each!! I combined all the ingredients, and added a little olive oil, and coriander too, laid the fish on the pak choi, wrapped in a foil parcel, and baked on gas 6 for 30 mins. WOW. It was totally gorgeous, and no doubt it'll be a regular. I served with savoury rice, which went really nicely.

louiseabrantes's picture

Delicious fish. I was a bit sceptical before cooking as I'm not a fan of fishy-fish and don't think I had ever tried trout before. However, what an amazing recipe giving really delicious meaty fish. My pak choi was still a little on the green side after steaming. May use two next time instead of three.

Superraisen's picture

The fish was devine but the pak choi....? It just looked dry an sad. I'm not sure if it has a function (making the fish so nice?) but next time I'll attempt the fish without them inside the parcel. I did mine in the oven with an oven-proof dish of water underneath at 200Fan for 15 min

anonabrookfield's picture

Deee lish! Used chard from the garden, (could have used spinach), river cobbler, and halved the lime and soy, as fish milder in flavour than trout. Tasted great. I will certainly cook this again.

psamiad1's picture

Beautiful and so so easy


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