Recipe byThe ZestyPlate Kitchen
Trout fillets steamed in a foil parcel with ginger, garlic, chilli, lime and pak choi, finished with soy. Fresh, fragrant and easy, ready in about 25 minutes.
A fresh, light supper that comes together in about 25 minutes. The fillets steam gently inside a foil parcel with ginger, garlic, chilli and lime, sitting on a bed of pak choi that softens in the same fragrant steam. There is barely any washing up, and the fish stays beautifully moist.
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Prep 10 min
Cook 15 min
Total 25 min
Easy
Scale:
- 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
Preparation
- Lay the fish fillets side by side on a large square of foil and scatter over the ginger, garlic, chilli and lime zest. Squeeze the lime juice on top, then tuck the pak choi around and over the fish. Pour the soy sauce over the pak choi and fold the foil into a loose parcel, leaving room at the top for steam to circulate as the fish cooks.
- Steam for 15 minutes. (No steamer? Sit the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid, and steam.)
Tips from the ZestyPlate Kitchen
- Crimp the parcel loosely rather than tight, so steam can move freely around the fish.
- Delicate fish needs only a short steam, so check it early and don't let it go past just-cooked.
- Buy the freshest fish you can; with so few ingredients, its quality really shows.
- Tip the gingery, limey juices from the parcel back over the fish before you serve.
Frequently Asked Questions
Trout, sea bass, sea bream or any delicate fillet steams beautifully. Give thicker pieces a little longer.
Sit the foil parcel on a heatproof plate set over a pan of simmering water, cover with a lid, and let it steam that way.
Steamed rice or noodles soak up the gingery, limey juices nicely, and a simple salad finishes it off.
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