Thai-style steamed fish

Thai-style steamed fish

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(177 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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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).
20th Jul, 2011
Loved it! Kept the fish nice and moist. Added asparagus. Will make again.
11th Jul, 2011
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!
8th Jul, 2011
I absolutely love this dish! It is one of my faves, id have it every week if my boyfriend would let me! It is a little on the expensive side with the trout, but its worth it. I usually add a little more soy and lime juice as it gives a really fresh and tasty sauce to go with the rice. I don't have a seatmer so I find it works just as well in the oven leaving a gap at the top of the foil parcel on about 190 for 20-25 mins.
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


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