A seafood dish from the Thai kitchen.
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
Method
- 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.
- 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.)
Source
This recipe is adapted from TheMealDB (id 53202), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=KQ-dl8fuBlQ.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/thai-style-steamed-fish.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
Keep reading
More from our library.
Nordic sourdough rye bread
A whole-grain rye loaf with an open, springy crumb, 24 hours of cold fermentation does most of the work.
ReadRoasted carrots with cultured butter and herbs
Honest, fast, and hard to get wrong, the kind of side dish that makes people ask what you did to the carrots.
ReadSkyr panna cotta with honey
Silkier than yogurt, lighter than cream. Icelandic skyr held together with a whisper of gelatin.
Read