Thai Steamed Fish Pocket


A fish pocket is quite similar to poaching in that you are also able to penetrate the fish with flavour. You’re also not bound to the indoor kitchen with pockets as they cook just as well directly on hot BBQ coals as they do in the oven.

2 Servings

200 ml coconut cream
2 limes
2 tbsp fish sauce
1 tbsp thai chilli and garlic sauce
1 tsp red curry paste
2 spring onions, finely chopped
1 handful fresh coriander, roughly chopped
2 small heads bok choi, cut in half lengthways
200 g x2 portions of white fish (hake, cod, pollock etc.)


In a bowl, combine everything apart from the bok choi and the fish.

Lay out two large sheets of heavy-duty aluminium foil. Top each large sheet with a similar-sized sheet of greaseproof paper or baking parchment.

In the center of each sheet, place two pieces of bok choi.

Place a fish portion on top of each one and raise the edges of the foil to create a bowl.

Pour half of the sauce into each ‘bowl’ and scrunch the sides together to close the pocket.

Place this in a preheated oven at 200 degrees (Gas 6) for 12 minutes, or directly on the braai coals for 8 minutes.

Serve and pour the sauce from the pocket over the fish.

*Note: you can use the same sauce pocket recipe with prawns or mussels.