Thai-style steamed fish

Method3 steps

1. 1

   Step 1: Check both raw trout fillets for pin bones. Peel and chop the small ginger knob and garlic clove (1 small). Wash, deseed and finely chop the small red chilli (1 small). Wash the lime, grate its zest and squeeze its juice. Trim and wash all three baby pak choi and quarter them lengthways. Nestle both fish fillets side by side on a large square of foil. Scatter all the ginger, garlic, chilli and lime zest over the fish, drizzle all the lime juice over it, and arrange all the pak choi quarters around and on top of the fillets.

   Uses Both trout fillets, approximately 140 g each · 1 small knob fresh root ginger, peeled and chopped in step 1 · 1 small garlic clove, chopped in step 1 · 1 small red chilli, not bird’s-eye, deseeded and finely chopped in step 1 · Zest and juice from 1 lime · 3 baby pak choi, quartered lengthways in step 1

2. 2

   Step 2: Pour all two tablespoons soy sauce over the pak choi in the prepared parcel. Loosely seal the foil, leaving space at the top for steam to circulate around the fish.

   Uses The complete prepared open parcel · 2 tbsp soy sauce

3. 3

   Step 3: Bring water to a gentle simmer in a steamer. Put the sealed parcel in the steamer basket above the water and cover. Alternatively, set it on a heatproof plate supported above simmering water in a covered pan. Steam for about fifteen minutes, keeping water beneath the plate or basket without flooding the parcel, until the trout reaches 63°C, its flesh is opaque and flakes easily, and the pak choi is tender. Carefully open the parcel away from your face to release hot steam. Serve both cooked fillets with their vegetables and parcel juices as two portions.

   Steam trout fillet parcel until cooked through · 15 minUses The complete sealed fish parcel · Water for the steamer or covered saucepan, enough to maintain gentle steam