Asian Steamed Fish

This easy and quick recipe uses authentic asian flavours of soy, ginger and spring onions to create a light and healthy fish dish. 

Makes 2 portions.

Ingredients and Method


  • 2 4/5oz Skinless Hake Fillets
  • 1.5 tsp Salt
  • Ground Pepper
  • 2 Spring Onions
  • 2.5cm Ginger, peeled and cut into matchsticks
  • 2 tbsp Soy Sauce
  • A drizzle of Chilli Oil
  • 3 Garlic Cloves, minced
  • 1.5 Mixed Pepper, sliced
  • Cooked White Rice


  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.

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