Thai · seafood

Thai-style steamed fish

Name: Thai-style steamed fish
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 Trout; Knob Ginger; 1 small finely diced Garlic Clove; 1 small finely diced Red Chilli; Juice/zest of one Lime; 3 Baby Pak Koi; 2 tblsp Soy Sauce

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Trout2
Ginger
Garlic Clovesmall1
Red Chillismall1
Lime
Baby Pak Koi3
Soy Sauce2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

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.)