Thai-style steamed fish

Thai-style steamed fish

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(162 ratings)

Prep: 10 mins - 15 mins Cook: 15 mins

Easy

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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Ingredients

  • 2 trout fillets, each weighing about 140g/5oz
    Trout

    Trout

    trowt

    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • a small knob of fresh root ginger, peeled and chopped
    Ginger

    Ginger

    jin-jer

    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
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • grated zest and juice of 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 3 baby pak choi, each quartered lengthways
    Pak choi

    Pak choi

    pak-choy

    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…

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.)

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Comments, questions and tips

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nursenicola
14th Mar, 2013
5.05
Very simple and tasty meal! I used Seabass and it worked very well. Will definitely make again
cupcaketot
13th Mar, 2013
5.05
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.
gloriaort
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.
oringrose
28th Jan, 2013
5.05
Delicious, Healthy, Quick and a doddle to make. What's not to like?
urbanscrappy
20th Jan, 2013
5.05
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.
bimbobaby
11th Jan, 2013
4.05
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.
inspiralkev
8th Jan, 2013
Mange Tout Rodney! Superb Thai Recipe! This recipe is very easy, swopped the bok choi for mange tout and added a little fish sauce. Served with some thai sticky rice from the microwave. The whole family adored this and our oldest son asked for a whole trout served thai style next time :-)
ebsnare
3rd Jan, 2013
3.05
Tried this with pollack instead of trout and found it a little tricky to get the timings right to cook it perfectly. Flavours were good but wasn't as great as I expected it to be! Good for a quick midweek supper though.
ammybsas
25th Oct, 2012
5.05
Very easy to make and very tasty! I will definitely make it next week! Lovely!
jayanthi89
22nd Sep, 2012
5.05
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