Aromatic steamed trout

    20 min

    I love steamed fish and this recipe adds such lovely aromas and tastes. A healthy and tasty option for anyone. Serve with mustard mashed potatoes and fresh-picked green beans.


    Wiltshire, England, UK
    2 people made this

    Serves: 2 

    • 2 butterflied trout fillets
    • 2 to 4 teaspoons pesto, preferably homemade
    • zest and juice from 1/2 orange
    • salt and pepper to taste
    • 300ml (1/2 pt) water
    • 4 lap sang suchong tea bags

    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Prepare the fish by spreading with a layer of pesto and then sprinkle the orange zest over the top. Season lightly and place in a steamer. I use a Japanese bamboo basket steamer but other types can be used.
    2. In the bottom of a wok or other large pan place the water, tea bags and orange juice. Bring to the boil and then place the steamer inside and steam for 5 to 6 minutes, until the fish flakes easily with a fork.


    Try other flavours of tea. I have tried Orange Pekoe and Assam but always come back to my favourite Lap Sang Suchong. I have also used alternative pestos such as sorrel or rocket pesto.

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