Steaming fish is one of the simplest and easiest dishes you can prepare. This dish is light and soothing on your stomach, and we normally had steamed fish (when growing up) when we were recovering from an illness.

This is a very simple dish to cook, and you can easily whip up this dish in under 20 minutes, giving you a protein and vegetable dish in one.

For this dish, I used barramundi; normally I would prefer orange roughy or deep sea perch, because of its softer texture. But this is what I have in the fridge, so I am going to use this fish for this recipe.

I use Chinese cabbage to steam with the fish. Feel free to use other vegetables, such as choy sum, broccoli or other vegetables that you and your family prefer. The good thing about Chinese cabbage is that after 10 minutes of steaming, the texture still remains quite crunchy and sweet.

This dish is suitable for 1-2 people; however if you have more than 2 people, do add another dish to go with it.

Ingredients that you need:

2 pieces of barramundi fillet
4 leaves Chinese cabbage
1 inch of ginger, sliced/julienned
1 branch of spring onion, sliced finely – for garnishing (optional)
2 tbsp soy sauce
2 dashes of pepper
2 tbsp sesame oil
2 tbsp rice wine (optional)
1 litre water for steaming

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Preparation:

  1. Place water in the wok and boil the water.
  2. Wash the fish, and pat dry with kitchen towel.
  3. Wash the Chinese cabbage; cut into 1 inch pieces.
  4. Place the vegetables in a heat proof dish (suitable size for the wok) and lay the fish fillets on top of the vegetables.
  5. Place the dish into the wok & steamer. Cover and steam for 6-8 minutes. Make sure the water does not go above the base of the plate
  6. Check the fish after 6 minutes. You will know the dish is cooked when the flesh has turned white and flakes easily.
  7. Serve hot.

Cook's note:

There is an alternate way to serve this recipe:

Garnish the steamed dish with spring onion and coriander. Heat oil, and fry the ginger; once the ginger is crisp and brownish, add soy sauce and sesame oil. Once the liquid boils, pour the hot liquid/oil onto the fish. Serve hot.

However, I wanted to demonstrate that you can cook a steamed fish dish with minimal fuss and in a healthier manner, hence the recipe above.

Do try both methods and let me know how you go about it, and which is your preferred method of steaming fish.

Enjoy the steamed fish!