Steamed Fish


  • Fresh fish
Approx. 800g
  • Ginger, cut into thin shreds
4 slices
  • Spring onion, cut into thin shreds
2 stalks
  • Spring onion, cut into sections
1 stalk

  • Light soy sauce
  • Water
3 tbsp
  • Sugar
1 tbsp
Steamed Fish
Cooking Method:

  1. Remove scales and guts of fish. Rinse fish and pat dry.
  2. Pour ½ cup water into your 26cm Buffet Casserole over medium heat, once water is boiled, turn to low heat, place spring onion on pot & then fish on top. Cover with lip & steam for 5 minutes.
  3. Put shredded ginger on fish body. Cover with lid again and steam extra 5 minutes. Add remaining shredded spring onion. Combine sauce ingredients & warm mixture. Drizzle 2 tablespoon boiling hot oil and sauce on fish.

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