Thai-style steamed fish
HB-2340 · Hand-built original · Thai
ThaiSeafoodDairy-freeEgg-free
Main ingredient: trout
Pairs well with: jasmine rice, spring rolls, cucumber salad, satay, lemon wedges
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 whole trout, gutted and scaled
- 1 knob fresh ginger, cut into thin matchsticks
- 1 small garlic clove, finely diced
- 1 small red chilli, finely diced
- Zest and juice of 1 lime
- 3 baby pak choi, halved lengthways
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp water
Method
- Set up a steamer over a pan of simmering water, or use a lidded wok with a rack.
- Slash each trout twice on each side and place on a heatproof plate that fits in the steamer.
- Scatter the ginger, garlic and chilli over the fish and drizzle with the soy sauce, sesame oil, lime juice and water.
- Arrange the pak choi around the fish, scatter with the lime zest, cover and steam for 10-12 minutes until the flesh flakes easily and the pak choi is tender.
- Serve straight from the plate with the steaming juices spooned over, alongside jasmine rice.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).