Steamed fish with ginger and sesame


  • 2 tablespoons grated fresh ginger
  • 3 cloves garlic, finely chopped
  • ½ teaspoon finely grated lime zest
  • ½ cup (15 g) chopped fresh coriander (cilantro) leaves
  • 4 × 150 g (5 oz) skinless, boneless firm white fish fillets, such as flathead
  • 2½ teaspoons sesame oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon cornflour (cornstarch), blended with 1 tablespoon water


  1. Combine the ginger, garlic, lime zest and half of the coriander in a small bowl.
  2. Place the fish fillets, skin–side up, on a large heatproof plate and season first with freshly ground black pepper then the coriander mixture.
  3. Fold the fish fillets in half and drizzle over the sesame oil.
  4. Place a cake rack in a frying pan large enough to hold the plate and add enough water to reach just below the cake rack.
  5. Cover the pan and bring the water to a simmer.
  6. Carefully place the plate of fish on the rack over the simmering water.
  7. Cover and steam for 5 minutes, or until just cooked.
  8. Transfer to a serving platter and keep warm.
  9. Pour the cooking liquids from the plate into a small saucepan.
  10. Add the lime juice and ½ cup (125 ml) water and bring to the boil.
  11. Stir in the cornflour mixture and cook, stirring continuously, until the sauce is slightly thickened.
  12. Stir in the remaining coriander and serve on the side of the steamed fish with grilled capsicum (bell pepper) and rice.

Serves 4
Preparation: 10 minutes
Cooking: 10 minutes


Source: Low Fat No Fat Asian Cooking
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