Vietnamese-style steamed whiting

This fragrant, nutritious meal is a beautiful way to enjoy fresh fish.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Vietnamese-style steamed whiting
  • 50 gram fresh turmeric, peeled and chopped
  • 50 gram fresh ginger, peeled and chopped
  • 3 long green chillies, chopped
  • 1/2 large brown onion, chopped
  • 5 clove garlic, peeled
  • 1/2 tablespoon garam masala
  • 200 millilitre vegetable oil
  • 1/3 cup palm sugar
  • 1/3 cup (80ml) fish sauce
  • 400 millilitre coconut cream
  • 4 large or 8 small whiting fillets, skin on, trimmed and pin-boned
  • 4 baby bok choy, washed and halved
  • 100 gram cherry tomatoes, halved
  • 4 kaffir lime leaves, finely sliced
  • 1/2 cup vietnamese mint leaves
  • rice, to serve


Vietnamese-style steamed whiting
  • 1
    Using a stick blender, blend turmeric, ginger, chilli, onion, garlic, garam masala and vegetable oil together to make a smooth paste. Cook paste in a medium heavy-based saucepan over low-medium heat until fragrant, about 40 minutes. Add sugar, fish sauce and coconut cream; bring to the boil.
  • 2
    Steam whiting and bok choy until just cooked, about 5-6 minutes. To serve, place whiting (skin-side up) and bok choy in bowls and spoon sauce over. Top with tomatoes, lime leaves and mint. Serve with rice.

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