Thai-style steamed fish

Thai-style steamed fish

  • 1
  • 2
  • 3
  • 4
  • 5
(160 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

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

    Trout

    trowt

    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

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

    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
    Chillies

    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

    Lime

    ly-m

    The same shape, but smaller than…

  • 3 baby pak choi, each quartered lengthways
    Pak choi

    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 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.)

Ads by Google

Comments, questions and tips

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

Comments (166)

malcoogan's picture
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
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
5

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

simoneserpa's picture

Simple to make and delicious!

aheffron's picture
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

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
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.

rachnorman's picture
5

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

littleegg's picture
5

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

thynk2much's picture
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
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
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
4

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

aimeegreen's picture
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
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
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
5

really really good. simple, healthy and tasty.

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…