Steamed fish with chilli and ginger

Here is a classic Asian dish that works every time; steaming will give you a soft, moist and tender flesh that slides right off the bone. Go heavy or light on the chilli, depending on your personal heat threshold.

  • 20 mins cooking
  • Serves 4
  • Print


Steamed fish with chilli and ginger
  • 2 baby buk choy (300g), quartered lengthways
  • 4 snapper cutlets (800g)
  • 10 centimetre piece fresh ginger (50g), cut into long strips
  • 2 green onions, cut into long strips
  • 1/4 cup (60ml) light soy sauce
  • 1 teaspoon sesame oil
  • 1 fresh long red chilli, sliced thinly
  • 1 cup loosely packed fresh coriander leaves


Steamed fish with chilli and ginger
  • 1
    Place buk choy on large heatproof plate inside bamboo steamer; top with fish. Sprinkle ginger and onion over fish, then drizzle with sauce and oil.
  • 2
    Steam fish, covered, over wok of simmering water, about 5 minutes or until cooked through. Serve fish topped with chilli and coriander.

More From Women's Weekly Food