Basic Steamed Fish

READY IN: 12mins
Recipe by WI Cheesehead

I got this from I am looking for more recipes to use with my new bamboo steamer. I have a 2 layer steamer, so I was able to put the fish on the bottom rack and vegetables on the top and dinner was done in 10 minutes! I used tilapia fillets.

Top Review by ellestrange

Nice recipe to break in my new bamboo steamer. I didn't use the sugar at all (trying to cut back). I kinda expected to have soy sauce, but I just added it later as a condiment. I also steamed some broccoli in the second level, it was very mushy. Don't leave your veggies in for the whole 15-20 mintues, unless you like 'em squishy. (yuck) I just used a old small plate to hold the fish & parchment for the broccoli. This was exactly what I hoped it would be, basic and simple.

Ingredients Nutrition

  • 4 (4 -6 ounce) fish fillets
  • 2 tablespoons mirin (rice wine, or sub. dry sherry)
  • 14 teaspoon granulated sugar (to taste)
  • 14 teaspoon salt
  • 2 -3 drops sesame oil
  • 1 green onion, finely chopped
  • 1 tablespoon cilantro, chopped (for garnish)
  • 1 large lemon, cut into wedges (for garnish)


  1. Prepare the wok for steaming.
  2. Rinse the fish fillets and pat dry with paper towels.
  3. In a small bowl, whisk the rice wine (mirin) or sherry, sugar, salt and sesame oil.
  4. Place the fish fillets on a deep, heat-proof plate that will fit inside the steamer basket.
  5. Pour the rice wine mixture over the fish. Sprinkle with the chopped green onion.
  6. Cover and steam the fish over high heat until the fish is opaque and flakes easily with a fork (10-15 minutes).
  7. Serve hot, garnished with the chopped cilantro and lemon wedges.

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