Monday, 22 December 2014

Steamed Fish with Two Sauces

Sorry about the awful photos on this one but pieces of steamed fish never look that delicate, especially after you've removed them from the steamer.

Oh yes this was pretty tasty.  Earthy flavour from the coriander and sesame oil with a deep savoury backnote of soy and then the sugary heat from the sweet chilli.

Steamed Fish with Two Sauces - Serves 1


100g, 4oz Pollock or other white fish fillet, defrosted if frozen

For the coriander (cilantro) sauce:
Small handful coriander (cilantro)
1/2 clove garlic
1 tsp soy sauce (or wheat free tamari if looking for gluten free)
1/2 tsp sesame oil
1/2 tsp unflavoured vegetable oil
2 tsp water

Sweet chilli sauce, coriander (cilantro) and salad or rice to serve


Steam the fish for approx 8-10 minutes or until cooked through (this will depend on the type of steamer you have, the heat and the thickness of the fish).

In the meantime, blend the coriander (cilantro) sauce ingredients together.  Once the fish is cooked, drizzle with the sweet chilli and coriander (cilantro) sauces and serve.

Something fresh and tasty before all the feasting to come!

I've linked this up to recipe of the week.

Link up your recipe of the week


  1. This looks delicious and so easy. I love cooking with frozen fish but always struggle to find a way to make it more interesting. Will definitely be trying the recipe out! Lucy, xx

    1. Thanks. Yes this is simple and tasty, give it a go!

  2. Don't laugh... I never realised coriander and cialntro were the same thing! This dish looks delicious!
    Thanks for linking up with the #WeekendBlogHop - Merry Christmas!

    1. I'm just smiling, we are two countries divided by a common language! It's difficult sometimes too because "similar" ingredients aren't quite the same. I only found out today that in the US you don't have crackers on your Christmas table! What's that about?!

  3. Such a pretty plate! #recipeoftheweek


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