Thai Style Steamed Fish Recipes

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THAI-STYLE STEAMED FISH



Thai-style steamed fish image

Serve with Thai jasmine rice for a flavour-packed low-fat meal

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 7

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 chilli (not bird's eye), seeded and finely chopped
grated zest and juice of 1 lime
3 baby pak choi , each quartered lengthways
2 tbsp soy sauce

Steps:

  • 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 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.
  • 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.)

Nutrition Facts : Calories 199 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 29 grams protein, Sodium 3.25 milligram of sodium

THAI-STYLE STEAMED FISH



Thai-Style Steamed Fish image

Make and share this Thai-Style Steamed Fish recipe from Food.com.

Provided by English_Rose

Categories     Thai

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

2 white fish fillets, each weighing about 5oz
1 teaspoon gingerroot, peeled and chopped
1 garlic clove, chopped
1 red chili pepper, seeded and finely chopped
1 lime, grated zest and juice
2 pak choi, each quartered lengthways
2 tablespoons soy sauce

Steps:

  • Nestle the fish fillets side by side on 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 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.
  • 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.).

Nutrition Facts : Calories 115.7, Fat 1.4, SaturatedFat 0.2, Cholesterol 61.6, Sodium 1074.8, Carbohydrate 7.2, Fiber 1.5, Sugar 2.1, Protein 19.5

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