Asian steamed fish

Low–fat fish and vitamin–packed vegetables are cooked using one of the most healthy of all cooking techniques – steaming. Lightly flavoured with ginger, soy sauce and white wine, this satisfying meal is so easy to prepare you will want to enjoy it all the time.

Asian steamed fish


  • 750 g (1½ lb) skinless, boneless firm white fish fillets, such as snapper
  • 2 tablespoons salt–reduced soy sauce
  • 2 tablespoons white wine or sake
  • 2 cm (¾ inch) piece fresh ginger, finely sliced
  • 2 carrots, cut into thin matchsticks
  • ⅔ cup (60 g) sliced snow peas (mangetout)
  • ½ yellow capsicum (bell pepper), seeded and cut into thin matchsticks
  • lemon wedges, to serve


  1. Place the fish in a baking dish that will fit on a rack inside a large frying pan or in the top of a steamer basket.
  2. Combine the soy sauce and white wine or sake and pour over the fish.
  3. Top with the ginger and carrot.
  4. Fill the pan with water so that it is about 2.
  5. 5 cm (1 inch) deep and bring to a simmer.
  6. Place the rack or steamer basket in the pan.
  7. Place the baking dish on the rack, cover, and steam the fish for 5–6 minutes.
  8. Add the snow peas and capsicum to the dish, re–cover, and continue steaming for about 5 minutes, or until the fish flakes easily when tested with a fork and the vegetables are just tender.
  9. Divide the fish among serving plates, scatter some of the vegetables on top, and serve with lemon wedges on the side.

Serves 4
Preparation: 15 minutes
Cooking: 10 minutes


Low Fat No Fat Asian Cooking

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