Thai-style steamed fish
This recipe steams trout fillets with a mix of fresh ginger, garlic, and chili. Everything gets bundled into a foil packet with lime zest, lime juice, and soy sauce, along with some baby pak choi. The steam cooks the fish gently, infusing it with all those aromatics. It's a quick way to get dinner on the table, with most of the work happening in the steamer.
RBy Recipes.zoneMain course
Method
2 steps · 22 min total
- 01
Prepare the Foil Packet
Start by laying the trout fillets side by side on a large square of foil. Scatter the fresh ginger, minced garlic, and sliced red chili over the fish, then follow with the lime zest. Drizzle the lime juice over everything. Arrange the baby pak choi around and on top of the fish, then pour the soy sauce over the pak choi. Loosely seal the foil into a packet, leaving some space at the top for steam to circulate. - 02
Steam the Fish
Place the foil packet into a steamer and cook for 15 minutes. If you don't have a dedicated steamer, you can improvise: set the packet on a heatproof plate over a pan of gently simmering water, then cover the pan with a lid to trap the steam.
