Asian style steamed fish

Recipe By:Prue Leith Chefs Academy
Serves:4

Ingredients

  • 1 sliced spring onion for garnish
  • 4 outside lettuce leaves to steam on (or thick baking paper or foil)
  • pinch salt and black pepper
  • 2 tbsp lemon, juiced
  • 2 tbsp canola oil
  • 5 ml sesame oil
  • 2 spring onions, finely sliced
  • 2 garlic cloves, finely sliced
  • 1/2 cup sesame seeds, toasted
  • 1/2 red pepper, thinly sliced
  • 1 tbsp low sodium soy sauce
  • 6 cm fresh ginger, finely chopped
  • 4 firm, white, sustainable fish fillets cut into 150g portions

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

  1. Warm a pan to medium heat, add the oils, then the red pepper, garlic and ginger and sauté for 2-3 minutes. It must become soft, but not brown.
  2. Remove from the heat and add the lemon juice, soy, sesame and spring onion and mix well.
  3. Spread the mixture onto the fish fillets and place on lettuce leaves in a bamboo steamer.
  4. Place the steamer tightly on top of a boiling pot and steam the rolled fish fillets for 8- 10 minutes until just cooked. (For added flavour, steam over fish stock.)
  5. Steam just before serving and garnish with the more fresh spring onion.
  6. Serve with steamed brown rice or an Asian salad.

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