Great for mid-week dinners, you can have this recipe in the bag in a matter of minutes. This dreamboat fish-dish is fuss-free and uncomplicated to pull together, yet so scrumptious. The intermingling flavours of the tamari, lime juice and ginger make it a flavoursome and tangy and the chilli gives it a little extra va-va-va-voom.
Eating fish can provide an excellent source of Omega-3 fatty acids, vitamins and minerals that benefit your health immensely. If you have tummy trouble, steaming fish softens food fibres, making food tender and easier to digest, putting less stress on the digestive system. No one wants to feel puffy and overstuffed after a meal and this lighter option will have you feeling delightfully satisfied.
You'll need a steamer to create this zesty Thai delight and if you're in the market for a new steamer, bamboo steamers are a great choice, inexpensive and easily found at Asian grocery stores and markets. Chinatown is a great place to pick up Asian cookware and utensils at affordable prices. You don't need elaborate and expensive utensils to get great results.
Steaming fish ensures that moisture is retained and the result is a more succulent and tender outcome. The fish will literally marinate in its own juices minimizing loss of nutrients and creating a delicious stock to pour over the dish once its cooked. Whilst steaming, the flavour of the herbs and spices permeate into the fish and create a wonderfully fragrant blend of flavours. Steaming also allows for the vibrant colors and natural flavors of food to abound.
This dish is so effortless to make, it saves time and energy. And the upside is cleaning up is a breeze!
Here's how to make mouth-watering Thai Steamed Fish;
- 3 fish fillets of your choice
- 1 TBS ginger sliced
- 1 small red or green chilli diced
- 1 tsp lime zest
- 2 TBS lime juice (freshly squeezed)
- handful coriander sprigs
- 1 cup bok choy leaves
- 2 TBS wheat free tamari
- Celtic Sea Salt to taste
- Sesame seeds to garnish
The How To
- Rinse fish fillets and pat dry with a paper towel
- Salt the fish with Celtic Sea Salt
- On a piece of baking paper nestle the three fish fillets side by side
- Place the sides of the baking paper over the fish so the juices can’t escape
- In a bowl mix ginger chilli, coriander, lime zest, juice and tamari
- Pour mixture over the fish and add bok choy
- Place fish in a steamer basket over a pan of simmering water
- Cover with lid and cook for 12 minutes
- Remove from pan and serve over brown rice and drizzle the cooking juices over and scatter with sesame seeds