Thai Steamed Fish Parcel
Succulent trout steamed en papillote with warming ginger, fiery chilli, soy, and crisp pak choi.
Ingredients
2 trout fillets2 pack
1 thumb-sized piece ginger, finely sliced100g
1 garlic clove, finely diced1 bulb
1 red chilli, finely diced60g
Zest and juice of 1 lime1 unit
3 baby pak choi, halved lengthways3 pack
2 tbsp soy sauce150ml
Method
- Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chilli and lime zest over them. Drizzle the lime juice on top and then scatter the pieces of pak choi around and on top of the fish. Pour the soy sauce over the pak choi and loosely seal the foil to make a package, making sure you leave space at the top for the steam to circulate as the fish cooks.
- Steam for 15 minutes. (If you haven’t got a steamer, put the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid and steam.)
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £2.47 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£7.29 est. · serves 2