Go Back
+ servings

Nellies Asian-style steamed white fish

This is such an attractive,healthy and easy dish to prepare.Steaming is such an easy & gentle way to cook and maintain maximum nutritional content of the food.Many people are a little scared to steam but let’s do it together and see howeasy it is to do.
No ratings yet
Print Pin
Course: Lunch, Dinner
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 4
Calories: 39kcal
Cost: 30

Equipment

  • Steamer pot ot baskets

Ingredients

  • 4 x 150g rockling can also use blue eye, rockling, snapper, whiting, barramundi,mahi-mahii
  • 1/2 head Wombok (Chinese Cabbage)
  • Sea salt
  • Freshly cracked black pepper
  • 3 tbsp soy sauce Substitute for Tamari or a gluten free soy sauce if required
  • 1 1/2 tsp sesame oil
  • 3 tbsp very thinly sliced ginger julienne (more, if you are a ginger lover like me)
  • 1/2 cup thinly sliced spring onions julienne
  • Handful of coriander leaves washed & dried (optional)

Instructions

  • Add approximately 7–8cm of water to the base of a steamer pan and bring to the boil. If using a bamboo steamer, make sure your base pan is the correct width.
    Place one or two wombok leaves under each piece of fish and place these on a plate that fits inside thesteamer with enough of a gap that the steam can still come up through the sides. Youmay need to use two steamers stacked on top of each other (which is generallyhow they are sold).
    Lightly salt and pepper the fish. Combine soy sauce (or tamari), sesame oil and pepper in a small bowl. Spoon half of the sauce over the fish. Top with all of the ginger and half of the spring onions. Steam for 6–8 minutes, depending on the thicknessof the fish. 
    Remove from steamer and top with the remaining sauce and reserved spring onions.
  • This dish is delightful served withbrown rice and a side of stir fried vegetables or sadditional hredded wombok.

Notes

STEAMING: Cooking in the gentle moist heat of steam is wonderful. It helps the fish retain its fresh, sweet flavour and doesn’t dry the fish out as easily as cooking in a harsher heat might.
I love my handy, dandy bamboo steamer. In less than 10 minutes flat, the fish is perfectly cooked and a healthy, delicious dinner is on the table. 
This is such a light and delicious dish. There is not a lot to it, and seeking the best quality and freshest produce you can really make the whole meal just sing.

Nutrition

Calories: 39kcal | Carbohydrates: 4g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 765mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 309IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg