Dinner · Thai

Thai-Style Steamed Trout in a Foil Packet

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · October 16, 2026

This is the kind of light, bright dinner that feels special but takes almost no effort. You wrap trout with ginger, garlic, chili, lime, and pak choi in a foil packet, then steam it until the fish flakes and the greens turn tender. Clean flavors, almost no cleanup.

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Thai-Style Steamed Trout in a Foil Packet

Why you'll love this

  • One foil packet means almost no dishes to wash.
  • Ready start to finish in about 25 minutes.
  • Light, fresh, and naturally low in carbs.
  • Big Thai flavor from just a handful of ingredients.

EveryDayMeal recipe

Thai-Style Steamed Trout in a Foil Packet

Prep
10m
Cook
15m
Total
25m
Serves
2
Level
Easy

Ingredients

  • 2 trout fillets
  • 1 inch piece fresh ginger, peeled and thinly sliced
  • 1 small garlic clove, finely minced
  • 1 small red chili, finely diced
  • 1 lime, zest and juice
  • 3 heads baby bok choy, halved
  • 2 tablespoons soy sauce

Equipment

  • Steamer or a large pan with a lid
  • Heatproof plate (if using the pan method)
  • Aluminum foil
  • Microplane or zester

Instructions

  1. Lay the trout fillets side by side on a large square of aluminum foil, big enough to fold into a sealed packet.
  2. Scatter the sliced ginger, minced garlic, diced chili, and lime zest evenly over the fish so every bite picks up those aromatics.
  3. Squeeze the lime juice over the top, then tuck the halved bok choy around and over the fillets so it steams right alongside the fish.
  4. Pour the soy sauce over the bok choy, then fold up the foil into a loose packet, leaving room at the top for steam to circulate as it cooks.
  5. Steam the packet for about 15 minutes, until the trout flakes easily with a fork and the bok choy is tender but still a little crisp. If you do not have a steamer, set the packet on a heatproof plate over a pan of gently simmering water and cover with a lid.
  6. Open the packet carefully (the steam is hot), then slide everything onto plates and spoon the savory juices over the top.

Tips from the kitchen

  • Taste your chili first. If it is very hot, use half and add more later so the dish does not overpower the delicate fish.
  • Leave the foil packet loose, not tight. That open space lets steam build and cook the fish evenly.
  • Trout cooks fast, so start checking at 12 minutes. It is done the moment the flesh turns opaque and flakes.

Estimated nutrition per serving: 290 cal · 34g protein · 6g carbs · 14g fat

Make it your own

  • Swap the trout for salmon or cod, adding a few minutes for thicker fillets.
  • Stir a teaspoon of fish sauce or a little grated palm sugar into the soy for deeper, rounder flavor.
  • Use sliced napa cabbage or spinach if you cannot find baby bok choy.

Storing & make-ahead

Best eaten fresh, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently in a covered pan over low heat with a splash of water so the fish does not dry out.

Good to know

Can I bake this instead of steaming?
Yes. Set the sealed foil packet on a baking sheet and bake at 400 degrees F for about 15 to 18 minutes, until the fish flakes.
How do I know the trout is done?
The flesh should turn opaque all the way through and flake easily when nudged with a fork. If it still looks translucent, give it a few more minutes.
Is this dish gluten-free?
Use tamari or a certified gluten-free soy sauce and it will be, since everything else is naturally gluten-free.
Can I make one big packet for a crowd?
It is better to make individual packets so the fish steams evenly and is easy to serve. Just divide the aromatics among them.

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