Thai-Style Steamed Trout with Pak Choi

Delicate trout fillets steamed in a foil parcel with ginger, chilli, garlic, and lime, nestled alongside tender baby pak choi. A light, fragrant dish that comes together in under 30 minutes.

Ingredients

• Trout

  ⚖ 400 g 2¼ pcs
  kcal/г%DV

  Calories

  59229%

  Protein

  83.2166%

  Total Fat

  26.433%

  Carbohydrates

  0.00%
• Ginger

  ⚖ 10 g 1 pcs
  kcal/г%DV

  Calories

  331%

  Protein

  0.91%

  Total Fat

  0.40%

  Carbohydrates

  7.22%
• Lime

  ⚖ 60 g 🍋 0.857 pcs
  kcal/г%DV

  Calories

  180%

  Protein

  0.40%

  Total Fat

  0.10%

  Carbohydrates

  6.32%
• Red Chilli

  ⚖ 45 g 🌶️ 1 pcs
  kcal/г%DV

  Calories

  170%

  Protein

  0.81%

  Total Fat

  0.20%

  Carbohydrates

  4.01%
• Soy Sauce

  ⚖ 30 g 💧 25 ml 🥄 1⅔ tbsp
  kcal/г%DV

  Calories

  170%

  Protein

  2.75%

  Total Fat

  0.10%

  Carbohydrates

  1.70%
• Garlic Clove

  ⚖ 5 g 🧄 1 pcs
  kcal/г%DV

  Calories

  70%

  Protein

  0.30%

  Total Fat

  0.00%

  Carbohydrates

  1.40%

Also in this recipe

• Baby Pak Koi 3

Instructions

• Lay the trout fillets side by side on a large square of foil. Scatter a knob of freshly grated ginger, 1 small finely diced garlic clove, and 1 small finely diced red chilli over the fish, then add the zest and juice of one lime. Arrange the baby pak choi around and on top of the fillets and drizzle 30 ml of soy sauce over everything. Loosely seal the foil into a parcel, leaving space at the top so steam can circulate freely during cooking.
• Place the parcel in a steamer and steam for 15 minutes until the fish is just cooked through. If you don't have a steamer, set the parcel on a heatproof plate over a pan of gently simmering water, cover with a tight-fitting lid, and steam for the same amount of time. Serve immediately, opening the parcel at the table to enjoy the aromatic steam.