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Nutrition: per serving

  • kcal199
  • fat7g
    low
  • saturates2g
  • carbs4g
  • sugars0g
  • fibre0g
  • protein29g
  • salt3.25g

Method

  • step 1

    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.

  • step 2

    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.)

RECIPE TIPS
PERK UP YOUR RICE

Try serving with Thai jasmine rice, and if you've got some sesame seeds, toast a handful and toss them into the rice just before serving.

Recipe from Good Food magazine, November 2002

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Comments, questions and tips (183)

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Overall rating

A star rating of 4.5 out of 5.232 ratings

fieretoujourDkeQ7EAo

Simple and certain tasty

Borderslasswiclass avatar

Borderslasswiclass

This was surprisingly tasty given the simple ingredients. Took others advice & used half lime juice & supplemented fish sauce. Also sprinkled coriander on it had with coconut rice. Think 15 Minutes is a bit long to steam.

Rickenbacker

Ampicillin. AKA stock.

Bentleybird

question

Has anyone cooked this in the oven?

d8zcdmq5b9z1CnMSJc

An easy and very tasty recipe. We tried it with wild sea bream and some large king prawns and it was divine.

kevhickeyuk

Best meal i've cooked in a long time

Lynsey Welch

delicious, quick and easy. thumbs up all round

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