Asian Steamed Fish

Asian Steamed Fish


2 people made this

Low-fat fish and vitamin-packed vegetables are cooked by one of the most healthy of all cooking techniques – steaming.

Lynn Lewis

Serves: 4 

  • 750g snapper or other firm-fleshed white fish fillets, in 4 pieces
  • 2 tablespoons soy sauce
  • 2 tablespoons white wine or lemon juice
  • 1 thin slice peeled fresh ginger, cut into thin matchsticks
  • 2 medium carrots, peeled and cut into thin matchsticks
  • 60g snow peas, cut in half lengthways
  • ½ medium yellow capsicum, seeded and cut into thin matchsticks

Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

  1. Place fish in a baking dish that fits inside a large steamer basket or on a rack that will fit into a large frying pan. Combine the soy sauce and white wine or lemon juice and pour over the fish. Top with ginger and carrot.
  2. Fill pan with water to a depth of 2.5 cm. Bring to a simmer. Place steamer basket or wire rack in pan. Place baking dish in the basket or on the rack. Cover pan or basket. Steam fish for 5 to 6 minutes. Add snow peas and capsicum to baking dish. Cover. Steam until fish flakes when touched with the tip of a knife and vegetables are crisp-tender, about 5 minutes.

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Reviews (2)


Nice mix I used wine & lemon. Very quick. - 04 Aug 2010


Took shortcuts. I used an electric steamer with good results (15 mins) - 04 Aug 2010

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