Thai-style steamed fish — trout fillets steamed in a parcel with ginger, garlic, chilli, lime and pak choi, finished with soy. A fresh, fragrant and healthy fuss-free dish.
- 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
Video
Preparation
- 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, then scatter the pak choi around and on top of the fish. Pour the soy sauce over the pak choi and loosely seal the foil into a package, leaving space at the top for 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.)
