Steamed soy chilli fish with greens

Soy and chilli permeate the flesh of this tender, steamed fish served with a pile of greens and sweet chilli sauce.

  • 40 mins cooking
  • Serves 2
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Steamed soy chilli fish with greens
  • 1/3 cup (75g) jasmine rice
  • cooking-oil spray
  • 2 whole baby bream (480g), cleaned
  • 3 centimetre (1¼-inch) piece fresh ginger (15g), cut into matchsticks
  • 2 green onions (scallions), sliced thinly
  • 1 stalk celery (150g), trimmed, cut into matchsticks
  • 1 carrot (180g), cut into matchsticks
  • 1/4 cup (60ml) japanese soy sauce
  • 175 gram (5½ ounces) broccolini
  • 2 tablespoon sweet chilli sauce
  • 1/3 cup loosely packed fresh coriander leaves (cilantro)


Steamed soy chilli fish with greens
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Bring medium saucepan of water to the boil, gradually add rice; boil, uncovered, about 20 minutes or until rice is tender, drain
  • 3
    Meanwhile, spray two sheets of foil, large enough to enclose fish, lightly with cooking oil. Place fish on foil, season; fill cavities with half the ginger, onion, celery and carrot. Drizzle fish with soy sauce; top with remaining ginger, onion, celery and carrot.
  • 4
    Fold edges of foil to enclose fish; place fish parcels on oven tray. Bake about 15 minutes or until fish is cooked.
  • 5
    Meanwhile, boil, steam or microwave broccolini until tender; drain.
  • 6
    Drizzle fish with sweet chilli sauce, sprinkle with coriander. Serve with rice and broccolini.

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