Thai-style steamed fish

Thai-style steamed fish

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(176 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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mattdekenah's picture
17th Apr, 2013
Absolutely loved this. Prepared exactly as described for a wholesome, fragrant and delicious meal.
13th Apr, 2013
Just made this for me and my boyfriend and it was amazing! It will become a staple, cheap, easy and healthy.
29th Mar, 2013
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.
24th Mar, 2013
Tasty & healthy dish...made some alterations though to my own preference...used salmon fillets instead of trout; mange tout, broccoli and baby corn instead of pak choi; added chopped lemon grass to the listed ingredients and served with Japanese style rice! Big hit all around! ...also added more soy sauce (reduced salt) at table to add moisture to whole plate! Passing this onto my friends!
14th Mar, 2013
Very simple and tasty meal! I used Seabass and it worked very well. Will definitely make again
13th Mar, 2013
Such an easy meal with amazing flavour. Now use Vietnemesse river cobblers as first time tried recipe could get any trout and such a delicate fish and really cheap. Husband a bit cautious first time as he is particular with fish but loves it so a good reference point for anyone.
9th Mar, 2013
I still can't believe how something so tasty cabn be so lean! to make it even quicker use garlic and ginger paste.
28th Jan, 2013
Delicious, Healthy, Quick and a doddle to make. What's not to like?
20th Jan, 2013
Very simple to make, and delicious! I'll definitely be making this again, and again. I love fish and with this recipe I can use lots of different types. Also, very little washing up, which is always good.
11th Jan, 2013
Really enjoyed this. Never thought to steam fish before but will cook it this way more often. Not a drop of oil in sight. Was really tasty too. I didn't think the pak choi would make much difference, didn't think it would taste of much but it does compliment it beautifully. Will make again. Perfect midweek meal.


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