How to make Lemon Steamed Fish -

Ideal for dieters, steamed fish with predominant lemony flavour.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Boneless fish (हड्डी रहित मछली), Lemon juice (नींबु का रस)

Cuisine : Chinese

Course : Main Course Seafood

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Lemon Steamed Fish

Lemon Steamed Fish Recipe Card

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Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Lemon Steamed Fish Recipe

  • Boneless fish thick fillets 4

  • Lemon juice 2 tablespoons

  • Lemon 1

  • Spring onions 2

  • Green chillies 2

  • Red chilli fresh 1

  • Ginger sliced 1 inch

  • Cabbage 1/2 medium

  • Salt to taste

  • Green capsicum 1 small

Method

Step 1

Heat sufficient water in a wide non-stick pan.

Step 2

Diagonally slice spring onions and put into a bowl. Slice 2 green chillies and 1 fresh red chilli diagonally and put into the bowl. Add ginger slices. And 2 tsps lemon juice.

Step 3

Slice lemon into thin roundels.

Step 4

Separate leaves of halved cabbage, add to the hot water and cover for 2 minutes to soften them.

Step 5

Cut fish fillets into large chunks and add to the bowl. Add salt and mix gently. Set aside to marinate for about 15-20 minutes.

Step 6

Line a bamboo steamer with softened cabbage leaves and place it in the pan with hot water. Place the fish chunks over them and top with the remaining marinade. Sprinkle some green capsicum strips and place the lemon roundels all around. Cover the bamboo steamer and also cover the pan and cook till fish is just done.

Step 7

Serve it in the bamboo steamer itself. Or carefully lift the fish along with the cabbage leaves and place it on a serving dish and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.