Ginger and Kecap Manis Steamed Fish
Photography by Manja Wachsmuth.
I’ve had my lightweight, 3-stacker metal steamer for more than 15 years and it’s wide enough to take one dinner plate on each level.
Serves: 4
INGREDIENTS
800 grams firm white fish fillets
Sauce
2 tablespoons kecap manis
1 teaspoon cornflour
1 tablespoon oyster sauce
2 tablespoon grated fresh ginger
2 teaspoons sesame oil
2 cloves garlic, crushed
pinch chilli flakes
To serve
hot, cooked brown rice
200 grams green beans, cooked
1 mango, thinly sliced
1 red onion finely sliced
chopped roasted cashew nuts, fresh coriander and lime wedges
METHOD
Sauce: Stir the kecap manis and cornflour together until smooth, then add the remaining ingredients.
Lightly oil the plates and place in your steamer. Cut the fish fillets to fit in a single layer. Spread the sauce evenly over the top of the fish. Cover the steamer and cook for 5–7 minutes depending on the thickness of the fillets.
To serve: Divide the rice between bowls. Place the fish on top and spoon over the juices from each plate. Add the beans, mango, onion, cashew nuts, coriander and the lime wedges.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!