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Steamed trout with pak choi

Steamed flakey fish with thai flavours.

Dinner
Easy
Time 40 mins
Skill Level Easy
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Ingredients List

Serves 2
  • 2 pieces trout
  • knob ginger
  • 1 chili small
  • 1 garlic clove
  • 2 tablespoons soy sauce
  • 3 bok choy
  • 1 lime
Metric - US Imperial

Instructions

  1. Slice the chili, ginger and garlic. 

  2. Zest and juice the lime.

  3. Quarter the pak choi.

  4. Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chilli and lime zest over them.

  5. 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 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.

  6. Steam for 15 minutes.

  7. (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.)

  8. Drizzle some lime juice over and some soy sauce. Serve with noodles or rice.