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Chinese-style steamed Murray cod

Chinese-style steamed Murray cod

Prep 15 mins

Cook 15 mins

Serves 2-4

Difficulty 2

This classic preparation of steaming fish with ginger and shallots creates a delicate and flavourful dish, easy to make and perfect to ring in the new year.

1 side of Murray cod, or other white fish such as barramundi, (skin-on) pin-boned (about 400g)

2-3 green shallots, cut into julienne

20g ginger, cut into julienne

2-3 tbsp soy sauce

3 tbsp Shaoxing wine

2 tbsp vegetable oil

1 tbsp seame oil

1. Place the fish in a large shallow dish that will fit into a steamer. Alternatively, you can place the plate onto a wire rack that is fitted inside a roasting pan, half- filled with boiling water and place over a high heat to steam.

2. Scatter ginger and half the shallots over the fish and spoon over soy and Shaoxing wine, then cover fish with a lid or with foil and steam until fish is just cooked (about 15 minutes).

3. Heat both the oils in a small saucepan over high heat until smoking. Pour over the fish (it should sizzle), then scatter with remaining shallots and serve with steamed rice.



Recipe and image by Eatable.

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