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
Scale
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
