- 2 trout fillets, each weighing about 140g/5oz
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
This member of the cabbage family has a number of different names, including…
- 2 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
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.
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.)
Perk up your riceTry serving with Thai jasmine rice, and if you've got some sesame seeds, toast a handful and toss them into the rice just before serving.