Steamed trout with pak choi

Main Meal

Steamed flakey fish with thai flavours.

40 mins
Ingredients List for people
  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.

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1 Comment(s)

mmh... what a delicious idea. I like fish and I really love pak choi. But, be carefull with Aluminium foil: it should not come into contact with salt and acid. This causes so-called aluminium ions to dissolve from the foil and can be transferred to foodstuffs.
Especially for fish and cheese, vegetable leaves are a good, organic alternative. Cabbage, mangold, vine, banana or corn leaves are suitable. You fill them and fix them with a thread, toothpicks or roulade skewers. They become less sensitive to heat if you additionally coat them with oil.
Or wood leaves/wood wraps (water well before).