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Steamed fish, Asian style


  • Whisk the chilli, garlic, ginger, rice wine vinegar, soy, a little salt and pepper and the sesame oil until well combined.
  • Then place the fish on a plate (that will fit into your steamer), smear the sauce on top and steam for about 8-10 mins, turning a couple of times, scattering the coriander on top when almost ready.
  • Carefully transfer the fish to a large plate, spoon the cooking sauce over and scatter the mild chilli on top. Serve with your favourite Asian vegies and steamed rice on the side.


  • 1 small red chilli, seeded & finely sliced
  • 2 garlic cloves, crushed
  • 1 tbsp julienned fresh ginger
  • 1 tbsp rice wine vinegar
  • 2 tbsp light soy sauce
  • sea salt & freshly ground pepper
  • a splash of sesame oil
  • 1 whole baby fish
  • a few sprigs of fresh coriander
  • 1 long red chilli, seeded & finely sliced

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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