Steamed Asian bream

Tamari and ginger make a puddle of delicious sauce for this steamed Asian bream. We used whole bream for this recipe, but any fairly small white-fleshed fish can be used.
Steamed asian bream



1.Preheat oven to 200°C (180°C fan-forced).
2.Lightly oil sheet of foil large enough to enclose fish. Place fish on foil, fill cavity with half of the vegetables. Brush fish with combined tamari and oil; top with remaining vegetables.
3.Fold edges of foil to enclose fish; place fish parcel on oven tray. Cook about 15 minutes or until fish is cooked as desired.

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