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Thai-style Steamed Fish

recipe 5 min
Total 255 Kcal 38 g protein 8 g carbs 8 g fat

Ingredients for serving

  • 18 g Soy sauce made from soy (tamari) 1 x tbsp (18g)
  • 150 g baby pak choi 1.5 x 1 piece (100g)
  • 24 g Lemon juice, raw 0.5 x lemon yields (48g)
  • 1 g Lemon rind, grated 0.5 x tsp (2.0g)
  • 2.5 g red chili flakes 0.5 x 1 tsp (5g)
  • 1.5 g Garlic, raw 0.5 x clove (3g)
  • 2.5 g Fresh ginger 0.5 x tsp (5g)
  • 140 g trout 1 x 1 fillet (140g)
  • 12.5 g Onions, spring or scallions .. 0.5 x large (25g)

Instructions

  • Place the trout fillets side by side on a foil and spread lemon rind, chili flakes, garlic and ginger over them. Pour lemon juice and spread out the pieces of pak choi over the trout fillets.
  • Now pour soy sauce over the pak choi and seal the foil to make a package. Make sure that you leave a little space at the top of package for the steam to circulate whilst the trout fillets are being cooked.
  • Steam the trout fillets for 10-12 minutes. You may use a steamer for cooking the fish. Else, place the fillets on a heatproof plate over a pan of gently simmering water. Cover the plate with a lid and steam.
  • Serve hot.

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