Thai-style steamed fish

Thai-style steamed fish

  • 1
  • 2
  • 3
  • 4
  • 5
(147 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins - 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
199
protein
29g
carbs
4g
fat
7g
saturates
2g
fibre
0g
sugar
0g
salt
3.25g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.)

Recipe from Good Food magazine, November 2002

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
evelynjcooper's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

rhianthomas1984's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

dignamd's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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.

teenagejulia's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

Beautiful and so so easy

malcoogan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Totally delicious, simple, and so tasty. Will definitely keep this as my sure favorite.

dopeyangel's picture

Tried this with salmon instead - absolutely lovely. Also - wrapped up in foil and baked in the oven instead as found steaming a bit tricky. Worked really well.

chocolateaddict's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is simply fabulous! So easy to make and yet so effective - fragrant flavours, melt in your mouth fish. Make sure you drizzle the juice from steaming the fish over the rice and be generous with the sesame seeds. Will definitely make this again!

sumooky's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A great tasting dish which was also quick and easy to make.

simoneserpa's picture

Simple to make and delicious!

aheffron's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've cooked this recipe several times now. As lots of people have pointed out it works beautifully with different types of fish. Seabass is my favourite! I think it is worth steaming the dish rather than baking, if you have the space, as it seems to leave more of the lime and soy broth.
Strangely, the first time I cooked this the pak choi was lovely but ever since then 15 minutes has proved far too long for the delicate leaves. I now add the greens closer to the end of cooking and they are perfect. Asparagus and mange tout also work well.
The recipe is so quick, easy and tasty!

lulujersey's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Had to use cod as my local fishmonger didnt have trout !! Wasnt that impressed to be honest..but then again I dont like fish curry so maybe its just me as clearly everyone else loved it !!

donnalovescheese's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Gorgeous, quick and healthy. I don't have a steamer so I put the parcels on a baking tray in the oven and it worked perfectly.

Pages

Questions

Tips