Thai Steamed Fish & Som Tam

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For 2 (For 4)

Raw Papaya: ½ (1)

Carrot: 1 each (2)

Garlic Clove: 1 (2)

Fresh Red Chilli: 2 (4)

Palm Sugar: 1 pod (2 pods)

Tamarind: 1 pod (2 pods)

Lime: 1 (2)

Green Beans: 50g (100g)

Ginger: 1 piece (2 pieces)

Spring Onions: 1 bunch (2 bunches)

Bream Fillets: 1 pack (2 packs)

Soy Sauce: 1 pod (2 pods)

Cherry Tomatoes: 200g (400g)

Recipe Description

Nutritional Information:

Per serving: Energy (kcal) 440 Fat 10g of which saturates 4g Carbohydrates 52g of which sugars 16g Protein 36g Salt 6.56g

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


Recipe Description:

Thai fish is usually drizzled, post-steaming, with a dressing involving plenty of fresh garlic and chilli swimming in lime juice, but this ingenious recipe upgrades that dressing into a som tam, the iconic Thai and Laotian salad of shredded raw papaya. The result is an entire Southeast Asian harmony of sweet, salty, sour, hot and savoury flavours that somehow remains light enough to still complement, rather than overpower, the delicately minimalist aromas of the steamed fish. It’s the perfect introduction to the less restrained side of Thai cuisine, bursting with explosive, unadulterated juiciness.

  • Preparation time:

    For 2 - 45 minsFor 4 - 75 mins
  • Cooking time:

    For 2 - 55 minsFor 4 - 80 mins

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