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Steamed fish with an Asian vegie broth


  • Soak the shiitakes in hot water for about 20 mins. Then discard the stalks and slice the caps.
  • Whisk the soy with 3 tbsp peanut oil, the sesame oil and stock.
  • Fill a wok (or deep pan) with water, place your steamer basket on top and then put a bowl inside. Place the fish in the bowl, pour in most of the broth, cover with the lid and steam over a medium heat.
  • At the same time, heat a little fresh peanut oil in a wok (or large non-stick pan) and gently cook the sliced shiitakes with the corn and ginger for a couple of minutes.
  • Add the spring onions, snowpeas and bok choy and briefly cook until wilted. Then add the remaining broth with the oyster mushrooms. Stir well and cook to heat through.
  • Spoon the vegies with the liquid into individual flat soup bowls and top with the fish, coriander sprigs and a little more of the cooking liquid. Serve with steamed rice on the side.


  • 6-8 dried shiitake mushrooms
  • 2-3 tbsp Japanese soy sauce
  • peanut or vegetable oil
  • 2 tspn sesame oil
  • 375 ml fish stock
  • 4 x 180 gm boneless, skinless fish steaks
  • 12 baby corn, halved
  • 1 small knob fresh ginger, julienned
  • 3 spring (green) onions, cut in lengths
  • 16 snowpeas, cut in half on the diagonal
  • 1-2 bok choy, cleaned & shredded
  • a good handful of oyster mushrooms, sliced
  • 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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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
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