Thai-style steamed fish
This fragrant Thai-style steamed fish is a vibrant celebration of delicate white fish nestled in a fragrant parcel of foil, infused with the bright zing of lime, the earthy warmth of ginger, and the fiery kick of chili. The dish balances tender, flaky fish with crisp pak choi and a glossy, umami-rich sauce—where soy and fish sauce meld with lime juice for a deeply savory yet refreshing bite. It’s a simple technique with outsized flavor, a foolproof way to bring the essence of Thai cooking to your table with minimal effort. The result is a dish that’s as impressive as it is delicious, perfect for a weeknight dinner or a dinner party centerpiece.
Ingredients
- Trout2
- GingerKnob
- Garlic Clove1 small finely diced
- Red Chilli1 small finely diced
- LimeJuice/zest of one
- Baby Pak Koi3
- Soy Sauce2 tblsp
Nutrition
Directions
- 1
step 1
- 2
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.
- 3
step 2
- 4
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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