thai steamed fish

How to make thai steamed fish recipe - Calories per serving 210 (not including rice, pak choi and mange tout)

Serves 4

Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:
4 trout fillets, about 150 g (5 oz) each
4 pak choi, quartered lengthways
5 cm (2 inch) piece of fresh root ginger, peeled and sliced
2 garlic cloves, chopped
1 red chilli, deseeded and sliced
grated rind and juice of 2 limes
3 tablespoons gluten-free soy sauce

Method:
Place the trout fillets and pak choi on 2 large pieces of foil and sprinkle with the ginger, garlic, chilli, lime rind and juice. Pour over the soy sauce, then loosely seal the foil to form parcels.

Transfer the parcels to a steamer and cook for 10 minutes, or until the fish is cooked through. Serve with lime halves, jasmine rice and steamed pak choi and mange tout, if liked.

For Thai fish soup, mix together 1 litre (1¾ pints) gluten-free fish stock, 1½ tablespoons red Thai curry paste, 4 kaffir lime leaves and 1 tablespoon glutenfree fish sauce in a saucepan. Bring to a simmer and cook for 5 minutes, then add 300 g (10 oz) skinless white fish fillets, such as cod or haddock, and cook for 2 minutes. Stir in 150 g (5 oz) raw peeled king prawns, 3 pak choi, quartered, and a handful of coriander leaves and simmer for 2–3 minutes until the prawns turn pink and the fish is just cooked through. Serve immediately. Calories per serving 148

thai steamed fish