Thai-style steamed fish

Name: Thai-style steamed fish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: thai
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

A classic Thai seafood from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Thai Seafood in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/thai-style-steamed-fish

Ingredients

2Trout
KnobGinger
1 small finely dicedGarlic Clove
1 small finely dicedRed Chilli
Juice/zest of oneLime
3Baby Pak Koi
2 tblspSoy Sauce

Instructions

01
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.
02
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.)