Ginger and Kecap Manis Steamed Fish

, from Issue #74. September, 2017
Photography by Manja Wachsmuth.
Ginger and Kecap Manis Steamed Fish

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


800 grams firm white fish fillets
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


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.