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)

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

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

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

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.

cheriepope1's picture

This was a great recipe, as i didn't have a steamer i used the plate over the suacepan as suggested and it needed to cook for a little longer.
I served it with jasmine rice with a few peanuts through the rice..

nugsy3012's picture

This was a perfect sunny evening light meal. We used fresh sea trout from our local fishmongers and it was absolutely delicious. So easy as well to just bung everything into the steamer. Will definitely be a regular on our menu!

janderson's picture

Fantastic dish - easy to prepare (I halved the quantities for a solo supper) and very tasty! Rice with sesami seeds v good.

evilemma17's picture

I made this last night and it was absolutely lovely. Don't have a steamer either so put it in the oven for about 15 minutes at 180C and it came out really well. Will definitely make it again.

cstringer84's picture

so easy and tasty. used plain basmati rice and added the sesame seeds. yummy

berniea's picture

Ooops forgot to rate!!

berniea's picture

This was lovely, it was so tasty, will be making it again and again. The only changes I made was to add more garlic and chilli and I never deseed chillis. Perfect.

WillCookForFood's picture

I used mackrel rather than trout and forgot the soy sauce but it still turned out fabulous.

Lovely72's picture

Really easy to make and very tasty. I also wrapped in foil and popped in the oven for around 20 mins (we had large trout fillets), served with thai rice as suggested. Will def be making again.

cassie8756's picture

This is soo tasty and really healthy to! If you love Thai food, you will love this dish.

stephaniecave's picture

Heaven on a plate!!!

mother_ship's picture

Very yummy and low calorie, just what I need at the moment. I used coley and replaced some of the soy sauce with Thai fish sauce (nam pla sp?) to emphasise the fish flavour. Will definitely make this again.


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