Whole thai-style steamed fish

Steaming this fabulous Thai-style steamed fish is best done in a bamboo steamer, but if you have a metal one just loosely wrap the whole parcel in baking paper.

  • 15 mins cooking
  • Serves 4
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Whole thai-style steamed fish
  • large fresh red chillies, seeded, chopped
  • 2 clove garlic, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 1 1/2 tablespoon brown sugar
  • 1 1/2 tablespoon fish sauce
  • 1 tablespoon chopped fresh coriander roots
  • 1 teaspoon vegetable oil
  • 3/4 cup (180ml) chicken or fish stock
  • 1 tablespoon lime juice
  • 4 small (1.2kg) whole bream
  • 1 small (150g) red capsicum, thinly sliced
  • 1/3 cup fresh coriander leaves


Whole thai-style steamed fish
  • 1
    Blend or process the chilli, garlic, ginger, sugar, fish sauce and coriander roots until smooth. Heat the oil in a medium pan and cook chilli paste, stirring, until fragrant. Add stock and juice and simmer, uncovered, for about five minutes until the sauce is thickened slightly.
  • 2
    Cut three slits in the thickest part of one side of each fish. Line a bamboo or metal steamer with a heatproof plate or banana leaves or baking paper. Place the fish in the steamer in a single layer. Cook the fish, covered tightly, over a wok or pan of boiling water for about five minutes or until the flesh flakes. Transfer fish to serving plates and pour sauce over.
  • 3
    Top with capsicum and coriander leaves.


Best made close to serving. Not suitable to freeze. Suitable to microwave.

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