Thai-style steamed fish

Thai-style steamed fish

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(177 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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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.
1st Mar, 2014
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
3rd Feb, 2014
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.
6th Jan, 2014
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.
30th Nov, 2013
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
21st Nov, 2013
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!
3rd Nov, 2013
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.


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