Sticky Steamed Fish with Asian Greens

April 09, 2023 Jadine Hanys

Don't be put off by the list of ingredients. Many items are repeated. Make sure your pantry is stocked with a good range of high quality Asian sauces. I use Spiral toasted sesame oil and MegaChef Oyster Sauce and Soy Sauce. Check your local Health Food Store for their selection of Asian sauces is my recommendation.

Any fish works, depending on the thickness of the fillet, the steaming may take more or less time, you can easily check by poking into the foil. And you can use any vegetables also, that work well stir-fried. Start with the firmer vegetables like broccoli or carrot and add your leaves close to the end. This dish can be whipped up in 30 minutes with minimal prep and is so delicious as an easy weekday dinner.

Serves 2

For the steamed fish

2 fillets of white fish (barramundi or snapper work well)
half a lemon
olive oil
salt & pepper

Sticky Fish Sauce

4 tbsp soy sauce
1 tbsp rice vinegar
a pinch of chilli flakes (to taste)
2 tbsp coconut sugar
3 spring onions diced

Asian Greens

bunch of baby broccolini
1/4 wombok sliced
bok choy
3 large garlic cloves, crushed (half for the fish sauce)
2 inches ginger, grated (half for the fish sauce)
5 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp sesame oil

Garnish with fresh coriander and serve with rice or noodles.

Preheat oven to 180 and take two large pieces of foil for the fish parcels. In the middle of each piece, place the fish. Drizzle olive oil, squeeze lemon and season with salt & pepper. Wrap the fish into foil parcels and place in a baking tray in the oven for roughly 25-30minutes until cooked through. The fish lightly steams in the oil and the lemon while you cook the rest.

Roughly 10 minutes before you the fish is ready, begin to cook your greens and the sticky Fish sauce.

For the greens, heat a large wok over a high heat and add a dash of olive oil. Add the broccolini and cook for 1minute. Then add half the ginger and garlic, soy sauce, sesame oil and oyster sauce. Ensure all mixed through then add the rest of your greens. I used wombok and boy choy but any asian leafy greens will work well. Stir fry at a high heat for 3 minutes.

For the sticky asian sauce, in a small frying pan on a medium heat add the soy sauce, rice vinegar, chilli and the other half of the ginger & garlic and warm through for 5 minutes. Add the coconut sugar to create a sticky sauce. Add the diced spring onions to the sauce just before serving.

To serve:

Serve on steamed rice or GF noodles. Place the asian greens on your rice or noodles, top with the steamed fish removed from the foil parcel and drizzle the sticky sauce over the fish. Garnish with fresh coriander.

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