Reidbury's Kitchen

Food thoughts, recipes and billowing smoke from a home cook's kitchen in London

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Thai-Style Steamed Fish

Thai-Style Steamed Fish, BBC Good Food

Thai-Style Steamed Fish, BBC Good Food

Now I’ve started going back to the gym again, I’ve wanted to dig out recipes that are healthy but tasty. And this recipe was one of the old favourites – Thai-Style Steamed FishAt less than 200 calories (excluding the rice), it’s so good for you but you really don’t feel like you’re missing out on a good dinner! Add in the fact that it only takes 25 minutes to do start to finish and it’s a really good mid-week dish. Whilst the recipe states trout fillets as the chosen fish, this will work equally well with most flaky fish. And there are so many other swap outs you could do – swap pak choi for any green veg (green beans, peas, asparagus spring to mind). Swap out the lime for lemon, or the soy sauce for hoisin  – the possibilities are all there depending on what you have sat in your cupboard.

The end result is soft, flaky fish with a really fragrant sauce. Serve with jasmine rice and you’re onto a winner. It’s also nice cold – but maybe it’s just me who thinks that.

And regarding the steaming technique – I have one of those three-tier steamers, which is one of the best purchases I’ve made. Given space is at a premium in the Reidbury Kitchen, it’s great as you can cook carbs in the water at the bottom, and then sit the fish or chicken on the layer above and then veg above that. But for this recipe, you could easily just get a regular pan of water, sit the fish parcel on a heatproof plate on top and then place a lid on top of the plate.

PR rating 9/10. KB rating 9/10. WW Points: 5 (if using trout and not including rice)

Thai-Style Steamed Fish (serves 2)


  • 2 trout fillets (or any other fish fillet of your choosing)
  • Small knob of fresh ginger, finely chopped
  • 1 small garlic clove, finely chopped
  • 1 small red chilli, finely chopped (the recipe says ‘not bird’s eye’, although that’d work if that’s all you have)
  • Grated zest and juice of 1 lime
  • 3 baby pak choi, quartered (I can never find baby pak choi, so I just use one whopping one instead, still quartered)
  • 2 tbsp soy sauce


Take a large square of foil and nestle the fish fillets side by side. Scatter over the ginger, garlic, chilli and lime zest. Then drizzle the lime juice over the top and scatter the pieces of pak choi around and on top of the fish. Pour the soy sauce over the pak choi and then loosely seal the foil to make a package – make sure you leave space at the top so that there’s room for the steam to circulate as the fish cooks.

Steam for 15 minutes – by this time the fish will be cooked and flaky, and a little sauce will have gathered at the bottom of the foil. Honestly, the trickiest part of the whole recipe is not spilling the sauce out of the foil when you’re pouring over the fish!

Serve with jasmine rice. Feel very healthy and smug.

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