Thai-Style Steamed Fish
Ingredients
- 2 trout fillets, each weighing about 140g
- small knob fresh root ginger, peeled and chopped
- 1 small garlic clove, chopped
- 1 small red chilli seeded and finely chopped
- 1 grated zest and juice of lime
- 3 baby pak choi, each quartered lengthways
- 2 tbsp Brag Amino soy sauce
Instructions
- Nestle the fish fillets side by side on a large square of foil.
- 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.
Notes
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.