How to make Steamed Fish With Rice Noodles -

Fish steamed over pak choy leaves in a bamboo steamer and served with rice vermicelli

Sanjeev Kapoor

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

Main Ingredients : King Fish, Rice Vermicelli (राईस वरमिसैली)

Cuisine : Thai

Course : Main Course Seafood

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Steamed Fish With Rice Noodles

Steamed Fish With Rice Noodles Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : Preparation Time

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Steamed Fish With Rice Noodles Recipe

  • King Fish 4 thick slices

  • Rice Vermicelli soaked 1 cup

  • Fresh red chillies 4

  • Kaffir lime leaves 3-4

  • Lemon 1

  • Lemon grass stalk 1

  • Salt to taste

  • Pak choy leaves 2-3

  • Sweet chilli sauce 2 1/2 teaspoons

  • Fish sauce 1 teaspoon


Step 1

Roughly chop 3 fresh red chillies and chop kaffir lime leaves. Halve the lemon.

Step 2

Heat 3-4 cups water in a deep non-stick pan. Chop the lemon grass bulb and put the upper stalks into the hot water.

Step 3

Sprinkle salt and squeeze 1 lemon half on fish slices. Add chopped lemon grass, red chillies and kaffir lime leaves and mix well. Set aside for ½ hour.

Step 4

Line a bamboo steamer with pak choy leaves.Place the fish with the marinade over the pak choy in bamboo steamer, cover with the lid and place in the boiling water. Cover and steam till fish is done.

Step 5

Heat ½ cup water in another non-stick pan. Add sweet chilli sauce and remaining sliced fresh red chilli. Mix well and add fish sauce and mix again.

Step 6

Drain the soaked noodles and add and stir for ½ minute. Switch off heat and add juice of the remaining half lemon and add. Mix well.Place noodles on a serving plate. Place steamed fish over 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 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.