Thai-style steamed fish

Thai-style steamed fish

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(204 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


  • 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…

  • 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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Che Guevaraa's picture
Che Guevaraa
10th Jan, 2020
Easy to make and super flavoursome and tasty. If anything the hardest thing to get right is the rice because honestly you cannot go wrong with the fish. Just bung it in the steamer and it’s done. I left the seeds out of my chilli to give a little kick without blowing my head off. That was enough spice for me.
25th Sep, 2019
The dish is great because the flavour of the very tasty trout is preserved and not overwhelmed by strong flavours. When I made it, the pak choi was unavailable so I substituted it for a large portion of baby spinach which worked well. The lime zest is very nice and aromatic. A lesson learnt is avoid using too much lime juice if you have a large one. Otherwise it becomes too sour. This didn't spoil it but it definitely would have been tastier with less. I made it as two separate parcels and froze one. It was served with the jasmine rice + toasted sesame seeds and yummy stir fry veg.
booo242's picture
23rd Sep, 2019
This is tasty recipe!) If simebody like bream I know one more good recipe - Grilled Sea Bream!)
2nd Sep, 2019
Delicious, left out chilli but agree that only half a lime is more than sufficient. A little too bitter, also will try with a dash of fish sauce next time
26th Feb, 2018
This makes a delicious midweek meal and I will definitely make it again. I used salmon and i grated the ginger and garlic and baked with spring onions aswell as the pak choi, served with steamed green vegetables and rice.
14th Jan, 2018
I loved this recipe! Wasn't too sure about trying this recipe as I've never tried trout before but it tastes just like salmon. Surprisingly delicious and very quick to make.
22nd Aug, 2017
It was okay. I used 1 tbsp of lime juice, perhaps I should've used a bit more. It was alright as a midweek meal to use up a bit of fish but nothing mind blowing. I put it in the oven for 10 min with brocolli and pepper in the 'parcel'.
13th Jun, 2017
Amazing! Used half the lime juice, 1 large pack choi instead of 3 small ones and put it in oven at 200 degrees for 13 min + served with coconut rice. So tasty!
15th Feb, 2017
I used Basa and cooked in the oven. Was really tasty and fresh. Will definitely be a firm favourite
24th May, 2016
Very tasty. I used the whole lime and steamed the fish, but this made for a lot of liquid once cooked, which may have been better with a huge pile of rice. It did take longer than the recipe suggested. I think I'll try baking it next time.


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23rd May, 2018
I made this recipe and i love it. i made a litle change i used the ''Sweet Bite chili sauce instead the fresh chili. The teast even better. i get this sauce from my frends from Hungary. He order it from i highly recommend this recipe for a halloumi lovers. DEFENETLY 5 STAR!!!
21st Nov, 2013
Add a tbsp of fish sauce, it takes it to another level! Serve with noodles to lap up the sauce Halve the quantity of lime
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