Thai-style steamed fish

Thai-style steamed fish

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(162 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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23rd Jun, 2011
I have made this recipe lots of times now, usually with cod fillets as the other half doesn't like trout. It is absolutely gorgeous, wouldn't change a thing!! I am going to try cooking the fish from frozen tonight in the oven. Highly redcommended and very healthy!! :)
14th Jun, 2011
Very tasty, will be making this recipe again, only next time we will be adding more chilli and only half the lime juice.
30th May, 2011
So easy and delicious. Served mine with quinoa instead of rice.
24th May, 2011
Couldn't get hold of any pak choi, so I used endives instead and they were not great. However fish was absolutely fantastic - full of flavour and very healthy! Will be definitely making this again, but with some different veg.
24th May, 2011
Really nice fresh flavours. I also used a foil pack in the oven. I used white fish (blue cod and snapper) - delish!
18th May, 2011
the first time I have had trout - it was fantastic! Will def make this again
17th May, 2011
I love this dish, is so simpla and tasty, it can also be done with frozen fish (i used cod and samon) and baked in the oven for 30 min at 200 degrees.
13th May, 2011
Not overly impressed; it was ok but the lime completely overpowered the other flavours; neither of us could even taste the soy or garlic. If I try it again I'll use half a lime!
26th Apr, 2011
This recipe is amazing...healthy, quick, and tasty as you like. We've tried it with salmon, king prawns and once with trout - I preferred the salmon and king prawns but only because the trout hadn't been filleted too well. I'd suggest 2 garlic cloves instead of one and if you have any, a couple of fresh kaffir lime leaves - they taste amazing. Do yourself an even bigger favour - serve with noodles and find yourself smugly grinning at how little there is in your washing up bowl :)
1st Apr, 2011
Lovely receipe, very quick to prepare and tastes great. It has quickly become a regular in our house.


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