Asian Steamed Fish


  • 2 x four to five ounce skinless hake fillets
  • Ground pepper
  • 1 1/2 teaspoons of salt>
  • 2 x spring onions
  • A thumb of ginger, peeled and cut into matchsticks
  • 2 tablespoons soy sauce
  • A drizzle of chilli oil
  • 3 cloves of garlic, minced
  • 1 ½ mixed colour peppers
  • Cooked white rice

Products used:


  1. Rinse the fish under cold water and pat dry. Sprinkle with 1 teaspoon salt and a few grinds of pepper. Arrange the fish flat on a plate. Top each with half of the soy sauce and ginger.
  2. Fill a Typhoon wok with 2 to 3 inches of water, bringing to the boil. Put your Typhoon steamer in the wok and set the fish in the steamer. Cover and steam for 15 – 20 minutes.
  3. Heat the chilli oil in the wok over a medium / high heat. Add the remaining ginger, garlic, peppers and ½ teaspoon of salt and stir fry for 2-3 minutes. Add the remaining 1 tablespoon of soy sauce and add the cooked rice for a further 2-3 minutes. Remove from the heat, and serve with the fish.