Thai-style steamed fish

Thai-style steamed fish

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(170 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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15th Jan, 2012
Really delicious and simple to make. Will definitely make it again and have already recommended it to a friend. Bursting with mouth watering flavours!!
13th Jan, 2012
I loved this recipe. Simple and quick to prepare and really delicious. I had never used pak choi before but will definitely buy it more often. I placed the foil parcels in the oven for 15 mins - less washing up than using a steamer!
5th Jan, 2012
Amazing recipe! I used a whole rainbow trout and it was truley amazing- used more chilli, and soy sauce too.
20th Dec, 2011
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
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
8th Dec, 2011
Delicious! I didn't have lime so used half a lemon and it worked really well.
11th Oct, 2011
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 :)
22nd Sep, 2011
Fantastic flavours and very quick to put together!
4th Sep, 2011
Used sea bass fillets. Can't believe how quick it was to cook.. Very tasty.
13th Aug, 2011
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).


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