Steamed spiced fish

Name: Steamed spiced fish
Yield: Serves 4
Cuisine: Australian
Ingredients: steamed rice, to serve; ½ cup coriander/cilantro/Chinese parsley leaves; ½ cup coriander/cilantro/Chinese parsley leaves; ½ cup coriander/cilantro/Chinese parsley leaves; 20 ml/¾ fl oz fish sauce; 40 ml/1¼ fl oz sweet soy sauce/kecap manis; 40 ml/1¼ fl oz sweet soy sauce/kecap manis; 150 ml/5 fl oz Fish Stock; 4 teaspoons Black Pepper and Lemongrass Stir-Fry Paste; 4 X 125 g/4 oz white fish fillets (see Note)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

4 X 125 g/4 oz white fish fillets (see Note)
4 teaspoons

Oceania
Australia
Fish course
Pescatarian

Method

Lay fish fillets on a large plate with a lip that will fit into a steamer basket. Mix spice paste with stock, soy sauce and fish sauce and pour over fish.
Place plate in steamer basket, cover with lid and steam over boiling water for 6-8 minutes, depending on thickness and density of fish. Flesh should be opaque when cooked.
Remove fish from steamer.