Steam Fish Fillet

Cantonese style
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Steam Fish Fillet

A healthy and nutritious home-cooked dish that’s surprisingly easy to prepare and cook, especially for two. All you need is to prepare the ingredients and pop it on the top of your rice cooker to steam it while your rice is cooking. If you do not have a steamer rack in your rice cooker, steam it over water on a steamer rack in a large pot or wok.

Makes 2 servings. Preparation time 10 minutes. Cooking time 8 minutes

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Prep Time 10 mins Cook Time 8 mins Total Time 18 mins Difficulty: Beginner Servings: 2 Best Season: Suitable throughout the year


Fish preparation

Seasoning & Gravy




    1. Wash and descale the fish if it has not been done earlier. If fish is frozen, make sure the fish is completely defrosted before steaming. Rub salt all over the fish and set aside in the fridge while preparing the garnishes and seasoning to preserve freshness.
    2. Prepare the garnishes. Soak half the shredded spring onion in cold water.
    3. When ready to steam the fish, remove fish from the fridge and wash away the salt.
    4. Pat dry the fish with kitchen towel. Place half the ginger at the bottom of a deep serving plate. Place the fish skin side down first (not applicable if the fish if cut into steak). Mix the seasoning separately in a small bowl thoroughly. Drizzle half the seasoning sauce over the fish and cover every inch possible. Sprinkle some white pepper on the fish.
    5. Flip the fish over, skin side up. Drizzle the rest of the seasoning over the fish, covering as much of the fish as possible. Sprinkle a little white pepper on top of the fish to taste. If u like. drizzle more fried shallot oil and fried shallots on top of the fish.
    6. Arrange the remainder half of the ginger on the fish and the spring onion that is not soaking in water.


  1. Using a rice cooker
    1. Boil 1L water over high heat with the steaming rack in the pot or wok. When the water boils, reduce to medium heat and steam the fish on top of the rack for 8 minutes.
    2. Remove the fish from the heat.
    3. Drain the soaking spring onion. Arrange the spring onions on top of the fish as final garnishing.
    4. Best served hot.
  2. Using a pot or wok to steam
    1. Remove the fish from the heat.
    2. Drain the soaking spring onion. Arrange the spring onions on top of the fish as final garnishing.
    3. Best served hot.


Do not steam the fish until you’re almost ready to start eating to enjoy the succulent taste of juicy, freshly steamed fish.

For steaming whole fish, please refer to my recipe on steaming fish (whole)

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