The BBC Good Food logo
Thai-style steamed fish

Thai-style steamed fish

By
Rating: 5 out of 5.210 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 2

Serve with Thai jasmine rice for a flavour-packed low-fat meal

Nutrition: per serving
HighlightNutrientUnit
kcal199
low infat7g
saturates2g
carbs4g
sugars0g
fibre0g
protein29g
salt3.25g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.)

RECIPE TIPS
PERK UP YOUR RICE

Try 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.

Recipe from Good Food magazine, November 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.210 ratings

Sponsored content