Thai-Style Steamed Trout with Ginger, Lime, and Pak Choi Recipe
Introduction
This Thai-style steamed fish recipe is a light and fragrant dish that combines fresh trout with aromatic ginger, lime, and chilli. Perfect for a healthy meal, it’s simple to prepare and pairs beautifully with steamed rice.
Ingredients
- 2 trout fillets, each weighing about 140g/5oz
- A small knob of fresh root ginger, peeled and chopped
- 1 small garlic clove, chopped
- 1 small red chilli (not bird’s eye), seeded and finely chopped
- Grated zest and juice of 1 lime
- 3 baby pak choi, each quartered lengthways
- 2 tbsp soy sauce
Instructions
- Step 1: Lay the trout fillets side by side on a large square of foil. Scatter the chopped ginger, garlic, chilli, and lime zest evenly over the fish.
- Step 2: Drizzle the lime juice on top of the fillets. Arrange the quartered pak choi around and on top of the fish.
- Step 3: Pour the soy sauce over the pak choi. Loosely seal the foil to form a package, leaving space at the top for steam to circulate while cooking.
- Step 4: Steam the foil parcel for 15 minutes. If you don’t have a steamer, place the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid, and steam in this way.
Tips & Variations
- Try serving with Thai jasmine rice. Toast a handful of sesame seeds and mix them into the rice just before serving for extra flavor and crunch.
- For a spicier kick, use a bird’s eye chilli instead of a mild red chilli.
- If fresh pak choi is unavailable, substitute with baby bok choy or tender Swiss chard leaves.
Storage
Store any leftover steamed fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave to avoid drying out the fish. It is best enjoyed fresh but can also be cooled and eaten cold in salads.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of fish for this recipe?
Yes, firm white fish like cod, sea bass, or halibut work well with this steaming method and Thai-style seasoning.
How do I know when the fish is fully cooked?
The fish is done when it is opaque and flakes easily with a fork. Steaming for 15 minutes should be sufficient for 140g fillets, but adjust time for thicker pieces.
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Thai-Style Steamed Trout with Ginger, Lime, and Pak Choi Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
This Thai-style steamed fish recipe features delicate trout fillets infused with fresh ginger, garlic, chilli, and lime, complemented by tender pak choi and a splash of soy sauce. The fish is gently steamed in a foil parcel, allowing the aromatic flavors to meld perfectly while keeping the fillets moist and tender. Perfect for a light, healthy meal served with fragrant Thai jasmine rice.
Ingredients
Fish and Aromatics
- 2 trout fillets, each weighing about 140g (5oz)
- A small knob of fresh root ginger, peeled and chopped
- 1 small garlic clove, chopped
- 1 small red chilli (not bird’s eye), seeded and finely chopped
- Grated zest and juice of 1 lime
Vegetables and Sauce
- 3 baby pak choi, each quartered lengthways
- 2 tbsp soy sauce
Instructions
- Prepare the Fish and Flavors: Place the trout fillets side by side on a large square of foil. Sprinkle the chopped ginger, garlic, chilli, and lime zest evenly over the fish to infuse vibrant flavors.
- Add Lime Juice and Pak Choi: Drizzle the lime juice over the fish fillets, then scatter the quartered pak choi pieces both around and on top of the fillets to add freshness and mild crunch.
- Pour Soy Sauce and Seal Parcel: Pour the soy sauce over the pak choi and carefully fold the foil to make a sealed package, leaving some space at the top inside the parcel to allow steam circulation during cooking.
- Steam the Fish: Steam the foil-wrapped fish parcel for 15 minutes. If you do not have a steamer, place the parcel on a heatproof plate over a pan of gently simmering water, cover it with a lid, and allow it to steam until the fish is cooked through.
- Serve: Carefully open the foil packet to avoid steam burns and serve the flavorful steamed fish immediately, ideally alongside Thai jasmine rice, optionally garnished with toasted sesame seeds for added texture and nuttiness.
Notes
- To enhance the meal, serve with Thai jasmine rice and sprinkle toasted sesame seeds into the rice before serving.
- Ensure the foil parcel is loosely sealed with some space for steam to prevent sogginess and promote even cooking.
- If you don’t have fresh pak choi, baby bok choy or other Asian greens can be used as alternatives.
- Adjust chilli quantity to taste depending on your spice preference.
- Use fresh lime juice rather than bottled for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Thai
Keywords: Thai steamed fish, trout recipe, healthy fish, steamed fish with ginger and lime, Asian steamed fish, pak choi fish recipe
