Thai Steamed Fish
Ingredients
- 4 trout fillets about 150 g each
- 4 pak choi quartered lengthways
- 5 cm 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
Instructions
- 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.
Notes / Tips / Wine Advice:
For Thai fish soup,
mix together 1 litre gluten-free fish stock, 1½ tablespoons red Thai curry paste, 4 kaffir lime leaves and 1 tablespoon gluten-free fish sauce in a saucepan. Bring to a simmer and cook for 5 minutes, then add 300 g skinless white fish fillets, such as cod or haddock, and cook for 2 minutes. Stir in 150 g 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 148Nutritional Information
Calories: 210 kcal
