How to make Steamed Fish - Simple and nutritious - fish fillets steamed with ginger, garlic, green chillies and lemon juice

This recipe is from the book Khana Khazana.

Main Ingredients : Fish fillet (फिश फिले), Ginger (अदरक)

Cuisine : Oriental

Course : Main Course Seafood

Steamed Fish Recipe Card

Steamed Fish

Asia is an enchanted land. There is so much good food that the first time traveller cannot help but remain in awe. Pan-Asian cuisine is a delicious fusion of flavours from all over Asia including Thai, Japanese, Malaysian, Chinese, Vietnamese and Indian dishes. It is not for nothing that these countries are collectively nicknamed the Exotic East. All spices and indigenous ingredients come together in woks and pans to create unique dishes that have no match in any other cuisine.
All Asian countries are endowed with lush natural beauty and rich regional cuisines. The common thread is the use of fresh, readily available ingredients and spices to flavour the food. The dishes can be pungent, sour, sweet and sour or simply flavoured. 

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Steamed Fish Recipe

  • Fish fillet 8

  • Ginger cut into thin strips 1 inch piece

  • Garlic crushed 6-8 cloves

  • Green chillies seeded and chopped 2-3

  • Salt to taste

  • Lemon juice 2 tablespoons

  • Lemon cut into roundels 1

  • Fresh coriander leaves 1/4 bunch


Step 1

Cut the fish fillets into big chunks. Place the fish pieces in a clay pot. Add ginger, garlic, green chillies and salt. Add lemon juice and mix. Add lemon roundels and half a cup of water.

Step 2

Put the lid on and bring it to a boil, reduce the heat and cook for about four minutes.

Step 3

Chop the coriander leaves along with their stems and add it to the boiling fish. Cover once again and cook for one minute. Serve hot.