Steamed fish with ginger, chilli and sesame

A fresh and satisfying midweek meal
Nicky Ryan

Steamed fish is a meal that can be enjoyed at any time of the year; light and fresh in summer and warm and nourishing in winter. Good-quality, fresh fish is also extremely good for you, not to mention delicious – especially when paired with a flavourful mariande, fluffy white rice and some asian greens.

This recipe calls for thick white fish fillets such as blue eye cod, ling or snapper, but you can also use salmon or ocean trout if that’s what you prefer. Classic asian flavours like chilli, garlic, soy, ginger and lime bring this dish to life and will make you want to slurp up every last mouthful.




Pour enough water to come 1/3 of the way up sides of a wok or large saucepan, that will fit a 12-inch bamboo or metal steamer on top and bring to the boil. Line steamer with baking paper.


Place fish in steamer and drizzle with sesame oil. Rub all over fish with your fingers. Sprinkle ginger on top. Cover with lid then sit steamer over water and steam for 10-15 minutes or until fish is cooked through. (cooking time will vary depending on thickness)


Place onions and coriander in a bowl of cold water while fish is cooking. Combine sauces, juice, sugar and water in a jug and stir until sugar dissolves. Set aside.


Remove steamer from wok or saucepan and set aside to rest for 3-4 minutes. Add more water to wok or saucepan, if required, and bring to the boil. Add bok choy to boiling water and cook until tender and wilted. Drain.


Meanwhile, heat peanut oil in a small saucepan until hot. Remove from the heat. Add half of the chilli and seeds. Transfer fish and bok choy to a serving plate. Spoon over hot oil mixture. Drain coriander and onions and sprinkle over fish. Spoon over dressing, sprinkle with remaining chilli and serve with rice.

To prevent bamboo steamer from burning around the bottom, sit a wire rack or wire cake rack over simmering water and sit steamer on top.


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