Steamed Thai Trout

For a first attempt cooking a fish I had never cooked before, this turned out so good! Flavorful and mildly sweet meat


  • 1 (250gms) Fishvish Trout, filleted (and skinned if you prefer) – See a RedCastle Media video below on how to skin and fillet a Trout.
  • a small knob of fresh root ginger, peeled and chopped
  • 1 small garlic clove, chopped
  • 1 small red chili, seeded and finely chopped
  • grated zest and juice of 1 lime
  • 3 baby pok choi, each quartered length-ways
  • 2 tbsp soy sauce 
  • Tip: How to fillet and skin a Trout the right way


  1. Thaw the Trout completely and wash thoroughly under running water. (River fish such as Trout always have a mucous lining on their bodies to protect against disease. When taken out of the water, river fish tend to be slimy to the touch hence the need to wash them thoroughly before cooking.)
  2. Use a large piece foil to nestle Trout fillets side by side. 
  3. Sprinkle ginger, chilli, garlic and lime zest on the fillets. 
  4. Add a little lime juice and scatter pak choi pieces on the fillets. 
  5. Add soy sauce on the pak choi pieces and simply seal the foil to make a package. Leave a little wiggle space at the top for the steam to circulate as the fish cooks.
  6. Steam for 20 minutes. 
  7. In case you do not have a steamer, you can simply use a heatproof plate and put it over a pan of simmering water. Put the parcel on the plate. Cover with lid and steam.

Recipe & Image Credit: BBC Good Food magazine, November 2002

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