Thai-style steamed fish
An easy Thai dinner made with seafood. Ready in about 34 minutes. Difficulty: easy.
- 19 minPrep (about)
- 15 minCook (about)
- 34 minTotal time
- 4Servings
- EasyDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 5 trouts
- Knob ginger
- 3 garlic cloves
- 3 red chiles Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
- Juice/zest of one lime
- 8 baby pak kois
Sauces & oils
- ¼ cup + 1 tbsp soy sauce
How to make it
Steps in our own plain words.
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Nestle your fish fillets side by side on a big square of foil and scatter the lime zest, chilli, garlic and ginger over them.
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Drizzle the lime juice on top.
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Scatter the bits of pak choi around and over the top of the fish.
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Pour your soy sauce over your pak choi plus loosely seal your foil to make package, making sure you leave space at your top for your steam to circulate as the fish cooks.
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Steam for 15 minutes.
On the side: Steamed rice
A side we added to round out the meal. It is not part of the original recipe.
How to make it (25 min)
- Rinse the rice. Simmer it covered in water (2 cups per cup of rice) for about 18 minutes, then let it sit 5 minutes. Fluff with a fork.
More fish & seafood recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.