Thai Steamed Lime Fish
4.5 / 5 from 2 reviews
Serves: about 4 people. Portion size: about 280g per person. Country of origin: Thailand. Low saturated fat fish recipe. Nutrition is an estimated planning guide per 100g of finished dish and per saved portion.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 86 kcal
- Protein
- 14 g
- Carbohydrate
- 5.5 g
- of which sugars
- 2.5 g
- Fat
- 1.2 g
- of which saturates
- 0.25 g
- Fibre
- 1.4 g
- Salt
- 0.92 g
Ingredients
- 650g sea bass or bream fillets
- 2 limes, juiced
- 1 tbsp reduced-salt tamari
- 2 garlic cloves, finely chopped
- 10g fresh ginger, grated
- 1 red chilli, sliced
- 1 tsp brown sugar
- 200g pak choi
- 200g jasmine rice, cooked
- Small handful coriander
Method
Check the fish for bones, pat it dry, and prepare the vegetables and sides before cooking.
Mix lime juice, tamari, garlic, ginger, chilli, and sugar to make a bright dressing.
Steam the fish and pak choi for 7-9 minutes until the fish is opaque and tender.
Spoon over the dressing and serve with jasmine rice and coriander.
Nutrition values are estimates for planning and will vary with exact fish, sides, and portion size.
Reviews
The method for Thai Steamed Lime Fish was straightforward and the result looked like proper travel food rather than a plain fish supper.
Steve AllansonThai Steamed Lime Fish felt fresh, filling, and not overworked. The Thailand influence is clear without needing a long list of difficult ingredients.
Annie Treadwell