Tuesday, December 06, 2011

Thai-style steamed fish

2 trout fillets, each weighing about
a small knob of fresh root ginger ,
peeled and chopped
1 small garlic clove , chopped
1 small red chilli (not bird's eye),
seeded and finely chopped
grated zest and juice of 1 lime
3 baby pak choi , each quartered
2 tbsp soy sauce

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

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.)


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