Thai-style steamed fish

Thai-style steamed fish

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(171 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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26th Oct, 2013
Easy doesn't even come close!! Tasty and super quick.
14th Oct, 2013
simple, quick and delicious.I used cod fillets and served it with quinoa and lentil salad. Highly recommended.
19th Sep, 2013
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!
18th Sep, 2013
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.
6th Jun, 2013
OMG - this is just delicious - the flavours works really well together. Very easy to put together. Yum!!!
5th Jun, 2013
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!
3rd Jun, 2013
Fresh tasting, healthy and filling. Fabulous for the summer. Will definitely make this again. One of my favourites!
22nd May, 2013
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!
14th May, 2013
Full of flavour and so simple
21st Apr, 2013
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!


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