Thai-style steamed fish
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 1 (estimated)
Nutrition facts
- Protein54 %35 g
- Carbs11 %7 g
- Fat35 %10 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 262 kcal | 110 kcal |
| Protein | 35 g | 14.7 g |
| Carbs | 7 g | 2.9 g |
| Fat | 10 g | 4.2 g |
One serving is about 238 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty10/100
- Recipe completeness45/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Seafood - Thai
Ingredients
- 2 tablespoons Soy sauce
- pieces Ginger
- 1 Red Chilli (small finely diced)
- Lime (Juice/zest of one)
- 1 Garlic Clove (small finely diced)
- 2 Trout
- 3 Baby Pak Koi
Instructions
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.)
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