About this recipe:This is a basic and common Chinese recipe for steamed fish. Serve over rice, using some of the sauce from the steaming bowl. Trout, cod, or any firm-fleshed fish will work for this recipe.
3 spring onions, cut in thirds
2 fresh mushrooms, sliced
6 leaves Chinese cabbage, sliced into large pieces
675g (1 1/2) pounds halibut, cut into 4 pieces
2 slices root ginger, finely chopped
2 cloves garlic, chopped
dried crushed chillies to taste
4 tablespoons light soy sauce
2 tablespoons water
fresh coriander sprigs, to garnish
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Method Prep:15min › Cook:20min › Ready in:35min
Arrange 1/2 of the spring onions on the bottom of the steamer insert. (If possible, steam in a bamboo basket in order to retain the steam and juices around the fish). Place half of the mushrooms and cabbage on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic and crushed chillies over fish. Top with the remaining spring onions, mushrooms and cabbage. Drizzle soy sauce and water over everything.
Place steamer insert or bowl into steamer over 5cm (3 in) of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with coriander, if desired.