Steamed Yellow Fish Fillets


Serves 4

  • 1 lb 2 oz / 500 g firm fish fillets, such as red snapper, sole, or angler fish
  • 1 red bird chili
  • 1 small onion, chopped
  • 3 garlic cloves, chopped
  • 2 cilantro sprigs
  • 1 tsp. coriander seeds
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. pepper
  • 1 tbsp. Thai fish sauce
  • 2 tbsp. coconut milk
  • 1 small egg, beaten
  • 2 tbsp. rice flour
  • fresh red and green chili strips, to garnish
  • stir-fried vegetables, to serve

(Cooking Conversion Guide)

( Measurements in Cooking )


Using a sharp knife, remove any skin from the fish and cut the fillets diagonally into 3/4 -inch / 2-cm wide strips.

Place the bird chili, onion, garlic, cilantro, and coriander seeds in a mortar and, using a pestle, grind to make a smooth paste.

Transfer the paste to a bowl and add the turmeric, pepper, fish sauce, coconut milk, and beaten egg, stirring to mix evenly. Spread the rice flour out on a large plate. Dip the fish strips into the paste mixture, then into the rice flour to coat lightly.

Bring the water in the bottom of a steamer to a boil, then arrange the fish strips in the top of the steamer. Cover and steam for 12-15 minutes, or until the fish is just firm.

Garnish the fish with the chili strips and serve immediately with stir-fried vegetables.

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