Thai-style steamed fish

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• Momolover

  2009-11-18 12:37:25.751984

  Momolover rated and commented on this recipe

  

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

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• Frogma

  2010-01-04 10:48:52.76384

  Frogma rated this recipe

  

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• CM

  2010-01-22 14:27:25.099168

  CM rated this recipe

  

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• Dill

  2010-02-03 17:30:02.78338

  Dill rated this recipe

  

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• Julie Anne

  2010-02-20 23:31:56.453877

  Julie Anne rated this recipe

  

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• Angie

  2010-03-06 14:59:23.498085

  Angie rated this recipe

  

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• Runela

  2010-03-16 13:56:23.563804

  Runela rated this recipe

  

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• rachel3

  2010-03-17 21:23:53.078254

  rachel3 rated this recipe

  

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• donnalovescheese

  2010-04-05 13:50:55.532265

  donnalovescheese rated and commented on this recipe

  

  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.

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• lulujersey

  2010-04-07 20:18:48.697531

  lulujersey rated and commented on this recipe

  

  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 !!

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• Dill

  2010-04-12 22:36:57.244628

  Dill commented on this recipe

  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!

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• Simone Cali-Hansson

  2010-04-29 20:26:42.071596

  Simone Cali-Hansson commented on this recipe

  Simple to make and delicious!

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• Sumooky

  2010-05-26 09:06:28.722778

  Sumooky rated and commented on this recipe

  

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

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• Hannahlou

  2010-06-05 21:40:11.925819

  Hannahlou rated and commented on this recipe

  

  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!

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• DopeyAngel

  2010-06-09 18:23:18.747507

  DopeyAngel commented on this recipe

  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.

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• AL

  2010-06-13 05:18:28.410678

  AL rated and commented on this recipe

  

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

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• emilia

  2010-06-25 18:48:54.535001

  emilia rated this recipe

  

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• Sam

  2010-06-25 19:59:39.150224

  Sam rated and commented on this recipe

  

  Beautiful and so so easy

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• Anona

  2010-07-28 19:01:42.166638

  Anona rated and commented on this recipe

  

  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.

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• Swirlgirl

  2010-07-30 07:58:44.240053

  Swirlgirl rated and commented on this recipe

  

  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

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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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 - 15 mins

Cook 15 mins

Low-fat

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

Per serving

199 kcalories, protein 29g, carbohydrate 4g, fat 7 g, saturated fat 2g, fibre 0g, salt 3.25 g

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