Thai-style Steamed Fish

Must Try

A light, low-fat dish perfect for those nights you don’t want to fuss with dinner.


2 (5 oz each) trout fillets
1 garlic clove, chopped
1-inch knob fresh gingerroot, slice into thin sticks
1 small red chili, seeded and finely chopped
3 baby pak choi, each quartered lengthwise
juice of 1 lime
lime zest
2 tablespoons soy sauce


• Nestle the fish side by side on a large square of foil. Scatter the ginger, garlic, chili and lime zest over them. Drizzle the lime juice on top.

• Scatter the 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. Make sure to leave some space at the top to allow the steam to circulate as the fish cooks. Steam for 15-20 minutes.

• Once done, remove from the steamer and arrange all of its content on top of steamed jasmine rice. Serve with sliced lemon on the side.

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