Steamed Blue Eye with Prosciutto & Bamboo

Preparation info
    • Difficulty


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By Neil Perry

Published 2008

  • About

This is very simple — you just put the whole thing together and steam. It comes over as very exotic for your guests, so it’s a good one for showing off. I love these self-saucing steamed dishes as they really work well for large shared tables.


  • 350 g (12 oz) blue eye fillets
  • 4 thin slices of prosciutto


Cut the blue eye fillets into eight equal portions. Cut the bamboo shoots into eight slices, roughly the same size as the fish pieces, and halve each piece of prosciutto.

Brush the peanut oil over two round plates, each large enough to hold four pieces of fish. Put the fish on the plates, allowing a