Thai-style steamed fish

Seafood · Thai classic.

Ingredients

• 2 Trout
• Knob Ginger
• 1 small finely diced Garlic Clove
• 1 small finely diced Red Chilli
• Juice/zest of one Lime
• 3 Baby Pak Koi
• 2 tblsp Soy Sauce

Method

1. Chill — Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chilli and lime zest over them.
2. Continue cooking — Drizzle the lime juice on top and then scatter the pieces of pak choi around and on top of the fish.
3. Continue cooking — 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.
4. Simmer — 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.)

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