Steamed Thai Fish

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For the health conscience, this recipe is virtually fat free and is very high in flavour. It takes very little time to make and can be hugely varied with almost any other ingredients you like.


Preparation Time: 5 minutes
Cooking Time: 5 minutes
Serves: 3


  1. Roughly chop the coriander, including the stalks, and then place all the ingredients, except the fish, into a food processor. the paste ingredients
  2. Thoroughly blend them until it forms a paste.
  3. Evenly spread some of the paste onto the flesh side of each piece of fish. the coated fish
  4. In your steamer, line the bottom with leafy green vegetables such as pak choi or cabbage leaves and place the fish on top.
  5. Put about 4cm of water into a pan large enough to hold your steamer and bring it up to the boil.
  6. Put the steamer over the pan, put the lid on the steamer and steam the fish for 5 minutes. the steamed fish
  7. When the fish is cooked, carefully take it out of the steamer and serve with the vegetables. We also served the fish with a Thai noodle broth. the finished steamed Thai fish
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Useful Information

Can it be frozen? No.
Can it be prepared in advance? No.
Will leftovers be nice? Yes, if eaten cold, for up to 2 days.


- You could try this recipe with a curry paste or turn it into a Chinese influenced dish. Even something as simple as putting olive oil, lemon juice, pepper and salt on the fish would be delicious.

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