Thai Steamed Trout
During university, I spent some time working in a local cafe in Bath. Whilst there I worked with a lovely Thai waitress who would bring in lots of amazing food for her lunch break. One day she brought in extra to let me try and it was something amazing. Trout is a strange ingredient to me, it has a strong taste, and if not prepared properly it can taste muddy and earthy, but this recipe subtly masks those stronger tastes, allowing the subtler flavours of the fish to come out.
2 trout fillets
5 oz fresh root ginger, peeled and chopped
1 large garlic clove, chopped
1 small red chilli, seeded and finely chopped
grated zest and juice of 1 lime
3 baby pak choi, quartered lengthwise
2 Tbsp soy sauce
Cut a large square of kitchen foil and place it on a flat surface
Put the fish fillets next to each other on the foil
Scatter the ginger, garlic, chilli and lime zest over the fish
Drizzle the lime juice over the ingredients and place the bok choy on top
Pour over the soy sauce and loosely make a sealed package with the foil, making sure to leave space for steam to circulate
Steam for 15 minutes in a steamer or on a heatproof plate in a lidded pan.
Once steamed undo the foil to release the steam and serve with rice