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Singaporean steamed fish


  • Mix the red onion, chillies, lemongrass, garlic and ginger with the sugar, soy and oil in a food processor. Then briefly cook in a dry non-stick pan to release the aromas.
  • Place the fish on a plate that can fit into a large steamer, smear with the sauce and cook for 5-6 mins, adding the coriander when nearly ready.
  • Serve on a bed of steamed rice.


  • ¼ red onion, chopped
  • 5 small red chillies, seeded & chopped
  • 1 lemongrass stalk, smashed & finely sliced
  • 2 garlic cloves, crushed
  • a good knob of ginger, grated
  • 1 tspn shaved palm (or soft brown) sugar
  • 1 tbsp soy sauce
  • ¼ cup vegetable oil
  • 4 x 180 gm fish steaks, eg. blue eye
  • a small handful of fresh coriander sprigs
  • steamed rice

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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