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Steamed Blue Eye with lime, chilli & lemongrass



  • Clean the lemongrass well, smash it, remove and discard the cores and then very finely slice. Set aside.
  • Place the fish on a plate that will fit into your steamer.
  • Sprinkle the shallot, chilli, lime zest and juice, soy, lemongrass and seasonings over the fish. Cover and cook for about 6-7 mins, adding the coriander sprigs towards the end to just wilt. (Check if ready by making a small cut in the thickest part of the fish.)
  • Serve with your favourite steamed Chinese green vegies and rice on the side.
  • nb.  The fish may have to be cooked in 2 lots.




  • 2 lemongrass stalks, white part only
  • 4 x 180-200 gm blue eye steaks (or any other ‘steaky’ fish)
  • 1 large red shallot, finely chopped
  • 1 small red chilli, seeded & finely sliced
  • grated rind & juice of 2 limes
  • 2 tbsp soy sauce
  • sea salt & freshly ground pepper
  • a few fresh coriander sprigs


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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