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

Comments, questions and tips

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

Comments

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

Really easy and quick for a week night - tasty with some spicy cous cous and green salad!

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

One of my very favorites...even better with salmon rather than trout!

thynk2much's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is one of our favourite quick light dinners - I usually make it with salmon though (which is bliss) and following suggestions here I (a) double the garlic (b) add asparagus (c) use cabbage if I can't find pak choy (d) use a dash more soy sauce (e) definitely always add spring onions, about 75% in the packet and the remainder as a garnish at serving. Absolutely love this.

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

Lovely flavour.I used sea bass fillets.I cooked them in the varoma using my Thermomix,with mixed veggies above in the varoma tray.Cook varoma,speed 3,20 minutes.Will make again.

kahosk's picture

ok, maybe I'm missing something obvious, but can anyone tell me how to cook Jasmine rice?

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

Extremely easy to make and unbelievably tasty. I really didn't think such a simple list of ingredients would have come out that nice.

khush1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I don't eat fish but made this for my boyfriend and he loved it!

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

Really Really good dish. The flavours were amazing and it was so simple to make. I'm a cooking beginner and this has given me a lot of confidence!

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

easy, tasty, quick, healthy ... big thumbs up

lauramarie's picture

This is a lovely recipe. I used rainbow trout with herb and lime rice which makes a nice alternative. Will make again and again.

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

Quick and easy to prepare and very tasty. What more could yoou want?! It has become a firm favourite with us. Sounds as if it's good with salmon as well so will try that next time.

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

really really good. simple, healthy and tasty.

anna969's picture

As a complete cookery novis - (beans on toast sort of standard gal) i found this pretty simple to follow actually.

I used 2 Sea Bass fillets & added ricenoodles and bean sprouts with added corriander instead of the jasmin rice, which worked really v nicely - espesh if you are on a diet. Instead of pac choi i used asparagus like the lady above suggested.

Overall i found this to be nice and filling and q spicy also very zesty but v good.

squeak191's picture
  • 1
  • 2
  • 3
  • 4
  • 5

DE-LICIOUS!!! I halved everything as there was only me and it worked great. What's brilliant about this is that in the time it takes the fish to steam you can cook some rice and broccoli and you have a fab meal on your plate in no time at all. Next time I will mix the soy sauce and the lime juice/zest together first and then pour it over the fish. Wonderful, easy meal which is def going to become a regular in my house.

julialallan's picture

Absolutely yummy, I had to use whole trout because it's all I could get hold of so I wrapped it up and put it in the oven (3 whole trout were too much for my steamer) and it came out fine, it's really made me want to cook more fish, highly recommend this dish.

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

I also made this with salmon instead of trout - was my first time steaming fish and I enjoyed the salmon but not the pak choi as it tasted too limey for me! I would cook the pak choi separately next time.

rcolman's picture

This was the first BBC recipie I tried and it was really simple and surprisingly tasty. I recommend this to anybody who is new to oriental cooking as it's fool proof!

debrajayne's picture

Very tasty recipe. Had not cooked with trout before and found the delicate flavour to work beautifully with the other ingredients.

weemouse's picture

So tasty yet so simple - was loved by everyone :)

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

Bit too much lime for my taste but was nice. I think there are many other ways to have fish which are nicer though. Probably wouldn't make again.

Pages

Questions

Tips