Thai steamed Seabass

This is a perfect midweek week supper. Quick, delicious and cheaper than a flight to Thailand.

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It is low fat, low carb, packed with vitamins and can be on the table in twenty minutes.

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This is a recipe for two light eaters, or one hungry person (that’ll be me).

You’ll need:

2 Seabass fillets
1 head of pak choi, sliced in half long ways
A handful of mangetout
2 tablespoons of soy sauce
1 teaspoon of fish sauce
The rind and juice of one lime
2 cloves of garlic, finely chopped
1 small red chilli, deseeded and finely chopped
An inch of ginger, finely chopped
2 spring onions, finely sliced

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Start by chopping your garlic, chilli and ginger as finely as you can, then slice up your spring onions. It is important to chop them small so they cook – otherwise you’ll get a bite of raw garlic!

In a bowl, mix together the soy sauce, fish sauce and lime juice.

Next, line a steamer with enough foil to make a parcel. Place your fish fillets in next to each other, and sprinkle over with your garlic, chilli, ginger, spring onions and lime zest.

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Next, arrange the pak choi around the edges and top with the mangetout. Then pour over your soy, fish sauce and lime mixtures making sure the fish gets well coated.

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Pull together the sides of the foil and pinch together to make a loose parcel. It doesn’t need to be air tights as some of the steam will need to escape.

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Put the lid on and steam for about 8-12 minutes until the fish is cooked through, the pak choi has wilted and your mangetout is nice and hot but still has a decent crunch.

Carefully open up your package to check, and take a deep breath in of those delicious flavours.

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Plate up and either eat alone, or with a side of Thai rice. (I use the ready cooked rice packets that you just zap in the microwave – perfectly cooked rice with no fuss).

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It is so quick, it makes a perfect mid week supper when you fancy something that tastes like it took much longer, and a lot more effort!

Enjoy.

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