Thai Style Steamed Fish
Nutrition per serving
| Calories | 309 kcal |
| Protein | 36.8 g |
| Carbs | 34.5 g |
| Fats | 8 g |
| Saturated Fat | 1.2 g |
| Monounsaturated Fat | 2.7 g |
| Polyunsaturated Fat | 2.4 g |
| Sugars | 16.7 g |
| Fiber | 14 g |
| Sodium | 1,358 mg |
Ingredients
| trout, mixed species | |
| Ginger | |
| Garlic | |
| Red Chilli Pepper | |
| Lime | |
| Chinese Cabbage (pak-choi, bok-choi) | |
| Soy Sauce |
Preparation
1. Chop the garlic.
2. Scrape the seeds of red hot chili, then chop finely.
3. Squeeze the juice of lime. Grate the zest.
4. Cut pak choi into quarter lengthwise.
5. Place trout fillet on a piece of foil and scatter the chopped ginger, garlic and lime zest over the fish. Drizzle lime juice on top of the fish.
6. Scatter pak choi on top and around the fish and drizzle the soy sauce over the top.
7. Loosely seal the foil to make a parcel. make sure that the foil has enough space for the steam to circulate inside as the fish cooks.
Cooking
Place fish on a steamer, or on a heatproof plate set over a pan of gently simmering water. Cover and steam fish for about 12 minutes.