Easy Asian-Style Low Fat Microwave Steamed Fish
photo by Chickee
- Ready In:
- 12mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 2 (150 g) fish fillets (about 150g each I like to use Basa catfish or barramundi)
- 2 garlic, cloves crushed
- 2 teaspoons minced gingerroot
- 2 teaspoons chili paste (like sambal oelek- can also use fresh, alter to taste)
- 2 teaspoons chopped coriander (cilantro)
- 1 tablespoon lime juice
- salt
- 1 tablespoon peanut butter (this will make enough for 2 fish, halve if only one of you wants peanut butter) (optional)
directions
- Mix all marinade ingredients except peanut butter in a small bowl or cup. Taste to check for seasoning.
- If you are adding the peanut butter, add it to the mix and stir to create a thick paste.
- Spread over frozen or fresh fish fillets.
- Put fillets onto a plate with a microwave cover or place them in a shallow covered container (but make sure a little of the steam can escape). If fish are frozen, cook on high for at least 6-7 minutes (depending on thickness of fish). If thawed, about 4-5 minutes should be sufficient. This will change depending on your microwave so do check the fish by checking the colour in the centre of the fillet (it should be opaque).
- Serve with rice and a crisp salad.
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RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!