Asian Steamed Fish

barbara lentz


We love to fish in the summer and I always love to try new ways to cook bass fillets. This Asian style is quick and easy and so good. Healthy also.


☆☆☆☆☆ 0 votes

3 to 4
5 Min
5 Min


  • 6
    bass fillets or any white fish
  • 2 Tbsp
    grated ginger
  • 1 Tbsp
    lemongrass paste
  • 3 Tbsp
    peanut oil
  • ·
  • 1 tsp
    sesame oil
  • 4 clove
    garlic minced
  • 1/2 tsp
    sambal olek chili paste
  • 1/2 c
    shaoxing wine
  • 4 Tbsp
    soy sauce
  • 1 Tbsp
  • 1 small
    lime juice and zest

  • ·
    green parts of scallion
  • ·
    chopped fresh cilantro
  • ·
    pickled ginger

How to Make Asian Steamed Fish


  1. Fill the steamer with water and add the ginger and lemongrass paste. Bring to a boil. Brush the fish with the peanut oil on both sides. sprinkle with salt. Lay the fish in the steaming basket and steam until flaky. 2 to 7 minutes depending on how thick the fish is.
  2. While the fish is steaming mix the peanut oil, sesame oil, garlic, and sambal olek. Cook in sauce pan about 2 minutes. Add the wine and reduce until most has evaporated. Add the soy sauce, sugar, and lime juice and zest. Cook 1 minute.
  3. Serve the sauce over the fish and garnish with scallions, cilantro and pickled ginger. Make it a whole meal and serve over rice.

Printable Recipe Card

About Asian Steamed Fish

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Asian

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