How to make Steamed Fish -

Fish fillets rubbed with soy sauce, fresh red chillies and other herbs and steamed in a bamboo steamer.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basa fillets, Soy sauce (सोय सॉस)

Cuisine : Chinese

Course : Main Course Seafood

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For more recipes related to Steamed Fish checkout Thai Style Basa, Khud Style Baked Fish, Grilled Fish, Green Masala Steamed Fish . You can also find more Main Course Seafood recipes like Garlic Basil Prawns Prawn and Cauliflower Curry Three Style Fish Parcels Bombay Duck Curry

Steamed Fish

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 : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Steamed Fish Recipe

  • Basa fillets cut into 4 pieces 2

  • Soy sauce 3 teaspoons

  • Fresh red chillies finely chopped 1-2

  • Oil 3 teaspoons

  • Ginger cut into juliennes

  • Spring onion greens 2-3, finely chopped + for garnishing

  • Salt to taste

  • Black pepper powder to taste

  • Spring onion bulbs 2

  • Lemon 1

Method

Step 1

Heat sufficient water in a wok and place a bamboo steamer inside it.

Step 2

Take the fish fillet on a plate, add soy sauce, red chillies, oil, ginger juliennes, spring onion greens, salt and black pepper powder and rub it thoroughly.

Step 3

Place the fish plate in the steamer, cover and steam for 10-15 minutes.

Step 4

Take the spring bulb with little stalks intact, slit through the stalk and open the curls. Place in a bowl of chilled water to let the curls open completely for the garnish.

Step 5

In a bowl, grate the lemon to get the zest, halve the lemon into two and cut the remaining into wedges.

Step 6

Open the lid of the steamer, drizzle juice of half lemon on the top.

Step 7

Remove the plate, sprinkle lemon zest, spring onion greens, place the spring onion, garnish with lemon wedges on both sides of the plate and serve immediately.

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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.