Steamed Fish with Lemon, Ginger and Chilli
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 2 Servings
  • Basa fillet – 2
  • Lemon – 1, cut into thin slices
  • Small red chilli – 1, sliced
  • Root ginger – 1 tbsp, shredded
  • Rice vinegar – 1 tbsp
  • Hoisin sauce – 2 tbsp
  1. Cover the bottom of the steamer tray with a baking sheet. Alternatively, you can put some spring greens like pak choy instead. I used the cane steamer with two basket and both are arranged in the same way. But you have to swap the baskets in the midway of the cooking.
  2. Place the fish on top of the baking sheet/greens and season with salt and pepper. Then top with the lemon slices, chilli and ginger.
  3. Cover with a tight-fitting lid and sit over a pan of boiling water. Steam for 8-10 minutes (swapping the trays halfway through if using two) until the fish is opaque and cooked.
  4. Heat the vinegar and hoisin sauce in a small pan. Drizzle this sauce over the fish and serve the remaining in a bowl.
Recipe by Flavor Quotient at