Thai-style Steamed Fish

COOKING TIME : passage-of-time 30 MIN
SPICINESS : chilichilichilichili1chili1
SERVES: standing-up-manstanding-up-man


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 chili (not bird’s eye), seeded and finely chopped
Grated zest and juice of 1 lime
3 baby – Pak choi, each quartered lengthways
2 tbsps – Soy sauce
2 tbsps – Seafood Stock

  1. Nestle the fish fillets side by side in a large square of foil and scatter the ginger, garlic, chili 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 and Seafood Stock 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.
  2. 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.)

Seafood Stock


My title page contents Top