Thai-style steamed fish

Thai-style steamed fish

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(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
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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.)

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Comments (166)

dylanski's picture
4

Quite surprised at how good this was - I'm not a fish fan - but this worked well with white fish. Served with noodles and stir fried veg. I used 'greens' instead of the pakchoi as I couldn't get it, and that didn't work at all!

becbec's picture
5

Loved it...a winner

marinagarside's picture
4

Made this with salmon fillets and served with rice noodles. It was lovely. but think the pak choi was a bit nondescript. Might try it next time with whole spring onions or baby leeks instead. All in all a quick and tasty dish , I will be making it again.

nandun_ab's picture
5

Really easy to make and tastes nice too. We had this with Cous Cous.

traceycarr's picture
5

One of the best recipes I've had the pleasure of eating from this site (and there are many). It's light, refreshing and extremely simple to make. Highly recommended.

abbiebeard's picture
4

i will just wack it in the oven next time i dont think it has to be steamed

blue_green_pink's picture
5

very easy to make, lovely tasting, will definitely make again!

klm909's picture
5

foolproof recipe and super tasty! i'd leave it just as it is- perfect!

josp74's picture
5

This was so easy to make but is very effective. A low fat meal with lots of taste - you can't go wrong. I made it with salmon and put the foil pack in the oven for 15 minutes as recommended above and worked perfectly. I had it with rice but think noodles would be good too.

fluffyblueberry's picture

the flavours were great - however I made it two large cloves of garlic and probably about double the soy sauce. It tasted really great. I'm making a different version tonight with chicken breasts, steamed in a parcel in the oven for about 25 minutes with the sauce. But I'll add shitake mushrooms to the parcel and steam pak choi separate today.

simongarner's picture

As I don't have a steamer I decided to microwave this dish with green beans and brocoli layered on the top of the dish.
I cooked this dish on high for 7 mins using four fish fillets, and when cooked I found that the dish was quiite dry, I feel that this dish would be better braised with a fish stock cube as my family prefer more sauce.
The flavours were good, and worked well, I served the dish with baby new potatoes and rice.
I'll make this again but with a fish stock cube for more sauce.

Baskerville.

justyna's picture
5

This healthy dish is full of flavour and very easy to prepare after work. Really tasty and looks great, too!! I will definately make it again.

philw2008's picture
5

I'm not a great cook but I found this quite easy and it tasted amazing.

leamac83's picture
4

I really like this, forgot to add the soy sauce but it was just as nice! I also wrapped mine in foil and cooked in the oven for about 15 mins and was delicious!

delsh21's picture
5

Love this recipe with any kind of fish. So tasty, easy and healthy. I make sure I've always got the ingredients as it's now one of my favourite mid week after-work meals.

pewter's picture

Didn't like it - guess salmon should be left alone

ourshell's picture
5

Wow! This was so easy to make and really delicious. Served it with chilli noodles instead of rice. Will definitely be making this again and again.

faggy_no_oats's picture
5

I was surprised at how easy yet how enjoyable this was, I think it will become a staple.

kasiamaskill's picture

GREAT dish - at first I was very careful with with the spices but only when used all the dish was complete. Very popular and easy dish -made it at least 5 times already

loulout's picture
4

This is delicious! Made it with salmon instead of trout and it worked really well. Would definitely make again. First time I'd tried steaming fish and it cooked perfectly.

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