A steamed fish with seasoning and basic herbs is a must for Chinese occasions, especially at the wedding table or holiday table. This recipe is not only a piece of cake to prepare but extremely healthy too. Can you believe the only time I have used oil in this recipe is to drizzle a bit on the fish before steaming it? I will suggest using a fillet of fish to start with and then you can steam the whole fish once you get the hang of it. Most of the main ingredients that you need for my recipe should already be in your kitchen :). It is best served with steamed rice or noodles. However, I have made a healthy version so serving it with steamed veggies and salad on the side. The entire taste of the recipe depends on the Cantonese sauce. I would suggest you use a mortar and pestle to grind.
Calories – 230c
Prep time – 10 mins
Cook time – 10 mins
Serves – 2
2 Fish Fillet (any of your choice)
2 Green Chilies
2 Red Chilies
3 Garlic Cloves
A small piece of Ginger
A small piece of Lemongrass (optional, this is to steam the fish)
3 Lime Leaves (chopped)
2 Tbsps. Soy Sauce
2 Tbsps. Oyster Sauce or Fish Sauce
1 Tbsp. Chili Sauce
1 Tbsp. Sugar
Handful Cilantro / Coriander
Handful Spring Onion
Handful Brocolli, Carrot, Eggplant, or any veggies of your choice that you want to steam
Seasoning (2 Tbsp lemon juice, red chili flakes, black pepper, and salt to taste)
- Sauce: In a Mortar add chopped garlic cloves, chopped green chilies, chopped red chilies, chopped ginger, chopped lime leaves, sugar, and chopped cilantro/coriander. Churn all well with a pestle. Add Soy Sauce, Fish or Oyster sauce, 1Tsp. red chili flakes, 1Tsp. black pepper powder, 1Tbsp. lemon juice. Mix all well. Adjust ingredients according to your taste.
- Veggies: Steam or semi boil some pieces of carrots, broccoli, and eggplant with a pinch of black pepper powder and lemon juice
- Fish: In foil paper, add some chopped pieces of lemongrass (optional). Place the fish fillet on the bed of lemongrass or directly in the foil paper. Drizzle some oil, salt to taste, and a pinch of black pepper powder. Steam and cook for about 7 to 8 mins or until done. You can add the foil-wrapped fish along with the veggies to cook, so it saves you more time.
- Once the fish is ready discard the lemongrass if using it (it is just for the aroma). Place the fish and pour a generous amount of Cantonese sauce over the fish. Garnish with some spring onions. Place some steamed veggies and salad on the side.
Enjoy this healthy and super low-calorie meal full of flavors and spices. Let me know if you like this recipe and share more ideas with me via contact me on the homepage.
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