Thai-style steamed fish

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Lay a large piece of foil on a flat surface and place the trout on top, side by side.
2. Scatter over the ginger, garlic, chilli and lime zest, then squeeze the lime juice across the fish.
3. Tuck the pak choi around and over the trout.
4. Spoon the soy sauce over the pak choi.
5. Fold the foil loosely around everything to form a parcel, leaving a gap at the top so steam can move freely inside.
6. Set the parcel in a steamer, or balance it on a heatproof plate set over a pan of gently simmering water and cover with a lid.
7. Steam for 15 minutes, until the fish is cooked through.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.