Thai-style steamed fish

Thai-style steamed fish

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(163 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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camillacastle
5th Jan, 2012
5.05
Amazing recipe! I used a whole rainbow trout and it was truley amazing- used more chilli, and soy sauce too.
fjolly16575
20th Dec, 2011
5.05
I made this with sea bass fillets for a dinner party and it was fabulous. Everyone loved it. And it was really easy too.
Rowena Wilkes's picture
Rowena Wilkes
16th Dec, 2011
5.05
Very delicious! I used salmon as I already had some and I added some spring onions to the mix to add an extra flavour (also extra garlic because I cant get enough of the stuff!). I served with noodles, baby sweetcorn and the courgette salad also from the gf website. It was a real hit with my other half. Really easy to change the recipe to suit tastes aswell. I did everything exactly the same for my children except left out the chillis. It went down a treat! I will definately be doing this again
alicewrigley
8th Dec, 2011
5.05
Delicious! I didn't have lime so used half a lemon and it worked really well.
staceyelaine13
11th Oct, 2011
5.05
Love this! Although I completely improvised on most of the ingredients as I just used what was in my cupboard - frozen salmon fillet with garlic granules, ground ginger, lemon juice and some fish sauce (nam pla) with a chopped red chilli out of a jar! Served with sweet chilli noodles and a large side of broccolli.....beautiful! I also don't have a steamer so just used the foil parcel in the oven :)
jollypops
22nd Sep, 2011
5.05
Fantastic flavours and very quick to put together!
lizcoock80
4th Sep, 2011
5.05
Used sea bass fillets. Can't believe how quick it was to cook.. Very tasty.
glossychops
13th Aug, 2011
5.05
I love this recipe - it is so simple and tasty. I like to add tender-stem broccoli to steam in the parcels along with the baby pak choi to boost the healthy vegetable aspect of the dish. It is also fantastic accompanied with a packet of Tilda's Lime and Corriander rice (microwave a bag for 1 minute - so quick and easy and perfect every time).
sheils50
20th Jul, 2011
5.05
Loved it! Kept the fish nice and moist. Added asparagus. Will make again.
justabeena
11th Jul, 2011
5.05
Just cooked this but with chicken. So easy and tasted amazing. Added some red pepper and spring onion to bulk it out and served with coconut rice. Destined to become a fave!

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