Thai-style steamed fish

Thai-style steamed fish

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(162 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, questions and tips

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15th Feb, 2017
I used Basa and cooked in the oven. Was really tasty and fresh. Will definitely be a firm favourite
24th May, 2016
Very tasty. I used the whole lime and steamed the fish, but this made for a lot of liquid once cooked, which may have been better with a huge pile of rice. It did take longer than the recipe suggested. I think I'll try baking it next time.
26th Mar, 2016
I only use half a lime in the recipe and serve the other half as wedges to add if wanted. I also add a little thai fish sauce and steam for 12 minutes
27th Feb, 2016
Great simple healthy recipe, followed ingredients & can't go wrong! Put in the oven for 13 mins on 200c as another comment previously recommended.
marina b's picture
marina b
26th Jan, 2016
I cooked this today and it was delicious! I followed the recipe carefully and the result was amazing!
12th Jun, 2015
Very quick & easy and so tasty! I use basa and miss out the pak choi when it's not available (not always easy to find in our local shops)
21st Apr, 2015
Delicious! Fool-proof! (I baked as steamer not big enough - as someone else suggested 13 minutes at gas mark 6)
8th Mar, 2015
This as tasty as it was easy. Used Basa. I added some chopped up lemon grass too. Don't get book choi in my current neck of woods but I guess it would add to the taste. Served with garlic rice. Was a fab dinner
french_cook's picture
25th Jun, 2015
It might be a silly question, but how do you make garlic rice?
5th Jul, 2014
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.


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21st Nov, 2013
Add a tbsp of fish sauce, it takes it to another level! Serve with noodles to lap up the sauce Halve the quantity of lime