Thai-style steamed fish

Thai-style steamed fish

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(146 ratings)

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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

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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

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Comments

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Zubs's picture

Delicious. I used salmon. Halved the lime juice, added lemon grass instead of lime rind & added fish sauce as per other comments. Baked in foil parcels for 13mins at 200c. Perfect.

ladyl1's picture

Absolutely gorgeous, cooked this for hubby as trying to eat more fish. When put on his plate he said it was like something from a 5* restaurant. Substituted oak choi for tenderstem broccoli and asparagus as that's what we prefer. Really fresh lovely meal.

Cooking Freak's picture
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Made this last weekend and will certainly be making it again. I decided to bake mine in the oven wrapped in foil. I still can't believe how easy it was to make, it's as easy as making a sandwich and it tastes fantastic.

weekimmy's picture

This was such a flavoursome dish! I didn't have fresh chilli so used about 2tsp of sweet chilli sauce which worked quite well. Really tasty with the jasmine rice. I found steaming the parcel on a plate-inside-a-big-pot arrangement worked a treat- fish and pak choi were nicely cooked.

kazak's picture

will definately do again, but agree as to comments, will do in oven and add a touch of nam plas, the pak choi went stringy ans soggy, so I Will go for the sweetcorn mange tout idea. All in all a lovely dish, but needs tinkering with to meet personal taste, thank you for all the comments! another thing, i left a hole in the foil, bad idea as it went watery from the steam, make sure its sealed if you steam x

ShanghaiHannah's picture

Great recipe with the changes i made - fish sauce for one! A Thai recipe with no fish sauce? Sacrilege! Try it - throw a bit in and see how it becomes an amazing dish!

Living in China, i had to switch the fish to Tilapia which cooks faster as it's so thin, so i did the veggies separately, first try they were way over cooked and became a dull green like school dinners! The second time i made it, i put it with noodles and made more sauce, i think that's a better way to serve it for me!

But seriously try adding fish sauce!

michelledown82's picture

I love this website and flavoursome food, but this really recipe really hit rock bottom. What killed it was the quantity of lime juice, it left a nasty bitter taste in my mouth and totally spoilt what could of been a nice dish. I love thai food and had great hopes for this receipe, but this was just dissapointing. I suggest using half the amount of lime juice.

marinaveiga87's picture

Easy doesn't even come close!! Tasty and super quick.

minskita's picture

simple, quick and delicious.I used cod fillets and served it with quinoa and lentil salad. Highly recommended.

hollymiranda's picture

we used haddock, chopped greens, mange tout, broccoli and baby corn. was so nice, the only thing I would do different next time is use half a lime. I used 1 large lime and the flavour was too strong!

DonegalCatch's picture

GREAT recipe! I make this almost every week as it's so simple, delicious and healthy. It's also really good with toasted sesame seeds sprinkled on top and works really well with salmon and sea bass as well as trout.

corinnem's picture
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OMG - this is just delicious - the flavours works really well together. Very easy to put together. Yum!!!

ayakopedersen's picture
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This is a very simple, fail-free recipe and absolutely delicious served with steamed jasmine rice! We make this at least 1-2 times every month as even our fussy 2yr old loves it!

lulu_lala's picture
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Fresh tasting, healthy and filling. Fabulous for the summer. Will definitely make this again. One of my favourites!

loobie84's picture

Tried this with both tuna and salmon. Both were lovely. A simple but impressive recipe that had the girls thinking I'd been slaving away for hours!

bellaready's picture
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Full of flavour and so simple

ali_juarez's picture
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Perfect as a light, easy and delicious dinner. I just love the oriental flavours and can be combined with any type of fish (I did cook the recipe with cod). Definitely one of my favourites!

mattdekenah's picture
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Absolutely loved this. Prepared exactly as described for a wholesome, fragrant and delicious meal.

abrrn1's picture

Just made this for me and my boyfriend and it was amazing! It will become a staple, cheap, easy and healthy.

ncaffrey's picture
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Great recipe for a quick mid week healthy meal. Used seabass instead and baked them in the oven (for approximately 15 minutes) - absolutely delicious. Will be making it again.

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