Steamed asian bream

  • 15 mins preparation
  • 25 mins cooking
  • Serves 1
  • Print


Steamed asian bream
  • 1 whole bream (240g)
  • 3 centimetre fresh ginger (15g), cut into matchsticks
  • 1 green onion, sliced thinly
  • 1 small carrot (70g), cut into matchsticks
  • 1 tablespoon tamari
  • 1 teaspoon sesame oil


Steamed asian bream
  • 1
    Preheat oven to moderately hot 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.
  • 4
    Serve fish sprinkled with fresh coriander leaves, if desired.

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