Thai Steamed Trout with Mash
Steaming fish in its own marinade is a brilliant and heathy way to inject some serious flavour.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat your oven to 200°C/180°C Fan.
Step 2
Cook sweet potato in a large pot of salted boiling water over medium-high heat until tender, about 12 minutes. Drain, mash and combine with lime zest, half the juice, maple syrup, most of the coriander leaves and oil. Season to taste.
Step 3
Create fish marinade by combining the fish sauce, tamari, garlic, remaining maple syrup and remaining lime juice in a small bowl.
Step 4
Cut four large foil squares. Divide red onion and pak choi evenly between the four squares, then top each square with a piece of fish and finally pour the marinade evenly over the fish. Fold the foil over and seal the edges to enclose the fish, veggies and marinade completely inside the parcel.
Step 5
Place into your oven and bake until the fish is just cooked through and the vegetables tender, 17-20 minutes.
Step 6
Once the fish is ready, remove from the oven, open parcel carefully and sprinkle with remaining coriander. Serve together with your sweet potato mash.
- Ingredients
- Based on 4 servings
-
6 Garlic Clove, crushed 1x Sainsbury's Garlic -
3 tbsp Fish Sauce 1x Blue Dragon Fish Sauce 150ml -
30g Coriander, chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 tbsp Sunflower Oil 1x JS Sunflower Oil 1L -
300g Pak Choi, chopped 2x Sainsbury's Pak Choi 200g -
900 Sweet Potato 1x Sainsbury's Sweet Potato 1.25kg -
1 Lime, zested and juiced 1x Sainsbury's Limes -
2 tbsp Tamari 1x Yutaka Organic Tamari Soy Sauce, Gluten Free 150ml -
4 Trout Fillet, 125g weight each 2x Sainsbury's Butterfly Trout Fillets x2 (approx. 370g)
-
1/2 Red Onion, sliced 1x Sainsbury's Red Onions Loose -
1.5 tbsp Maple Syrup 1x Clarks Original Maple Syrup with Carob Syrup 180ml