Thai steamed Seabass

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


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


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


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.



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.


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.


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.



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).




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!


Follow on Bloglovin

Leave a Reply

Your email address will not be published. Required fields are marked *