Cook this delicious and healthy steamed fish recipe with ginger, garlic and soy in less than 30 minutes!

Watch how it is done!


4 x 200 g Salmon fillets (or seabass, snapper)
1/2 inch piece ginger, finely sliced
2 to 3 cloves garlic, finely sliced
1/4 cup light soy sauce
pinch of ground white pepper
2 stalks spring onions

1/2 cup water
1/4 cup fresh coriander 1 tablespoon fish sauce

For the Sesame oil:

1/4 cup vegetable oil
1/4 cup sesame oil


1.Slice the spring onion lengthways into long, thin strips. Place the spring onion in a bowl of ice old water and soak until ready to serve.

2. In a large, wide and deep dutch oven/ pan, place a raised wire rack that fits nicely in the bottom of the pan. The place a plate on the rack. Pour water into the pan until it comes to just below the bottom of the plate.

3. Gently place the fish fillets onto the plate and top with garlic and ginger. Then pour the soy sauce and fish sauce over the fish. Turn the heat on high. Once the water starts to steam, place the lid on. Cook for about 15 to 18 minutes or until the fillets are cooked.

4. Just before the fish is ready, place the vegetable oil and the sesame oil in a small saucepan for 1 to 2 minutes on low heat. Turn the heat off but keep the oil warm on the stovetop.

5. Carefully remove the hot plate of fish from the pan. Top with spring onion and coriander. Pour the hot oil over the spring onion to sizzle and cook the onion a little. Serve with steamed rice.

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok

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