Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Lime, chilli and ginger steamed fish — Thailand.
Equipment: Steamer (or colander with lid over a pan)
Measures and names
Ingredients
- 2 sea bass fillets (or any white fish)
- Thumb of ginger, shredded
- 2 garlic cloves, sliced
- 1 red chilli, sliced
- 2 tbsp fish sauce
- juice of 1 lime
- 2 spring onions (scallions), shredded
- Handful of coriander (cilantro)
- Pak choi (bok choy) or greens, to serve
Method
- Sit the fish fillets on a heatproof plate that fits inside your steamer, and scatter over the ginger, garlic and chilli.
- Steam over simmering water for 8–10 minutes, until the flesh is opaque and flakes easily.
- Mix the fish sauce and lime juice and spoon over the hot fish — taste first; it should be sharp, hot and savoury, and it needs no extra salt.
- Scatter with the shredded spring onion and coriander.
- Serve with steamed pak choi, spooning the plate juices over everything.
Swaps and tips
No steamer? Use a colander over a pan of simmering water with a lid. The dressing should be sharp, hot and savoury.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 20 g | 5 g | 2 g | 4 g | 145 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
