A yummy light dish that can be enjoyed year round.


  • Bamboo Steamer

  • Aluminium Pie dishes

  • Breaksea Cod Fillets 4 x 100g

  • Dry Sherry 2tbs

  • Water 1/3 cup

  • Fresh Ginger 2tbs Julienne chopped

  • Spring Onions 3/4 cup chopped

  • 2 tbs Soy Sauce

  • 1.5 tbs Peanut Oil

  • 0.5 cup Coriander Leaf


  • 1.

    Place fish in aluminium pie dish/es and pour water and sherry over the fish then sprinkle with the ginger and spring onions.

  • 2.

    Place the dish/es inside the bamboo steamer and position the steamer over a deep wok of boiling water and steam covered for about 6 mins (this can vary on thickness so check after 6 mins).

  • 3.

    Then using a spatula carefully remove the fish and place in a shallow dish and pour the juices through a sieve over the fish.

  • 4.

    Combine the soy sauce and sesame oil and pour over fish, allow it all to combine.

  • 5.

    Heat peanut oil in a small frying pan until moderately hot then pour over the fish.

  • 6.

    Sprinkle the coriander over the fish.


Serve with steamed rice.
If you cannot get hold of Breaksea Cod any firm fish fillet is good to use.

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