Chinese steamed fish

Chinese steamed fish


37 people made this

About this recipe: This delicate preparation for snapper is full of flavour and best done in a bamboo steamer. For such an easy preparation, the dish is quite impressive served in the steamer at a dinner party.


Serves: 2 

  • 450g (1 lb) red snapper, whole or fillets
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon soy sauce
  • 1 dessertspoon sesame oil
  • 2 shiitake mushrooms, thinly sliced
  • 1 tomato, quartered
  • 1/2 fresh red chilli, seeded and chopped
  • 2 sprigs fresh coriander, finely chopped

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Bring about 4cm of water to boil in a steamer fitted with a basket large enough for the snapper to lie flat in one layer. Season snapper with salt and pepper, and place in the steamer basket. Top fish with ginger, and drizzle with soy sauce and sesame oil. Place shiitake mushrooms, tomato, and red chilli in the steamer basket.
  2. Steam fish 15 minutes, or until easily flaked with a fork. Sprinkle with coriander.


For a more sustainably sourced fish, try substituting snapper with red mullet or seabass.

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