Kylie Kwong’s Steamed Fish Fillets

“I could eat this dish every night of the week! It is so healthy, light and clean-tasting. The most important thing is to buy the freshest and best-quality fish fillet – the recipe is so simple and refined, the fish is allowed to speak for itself.” – Kylie Kwong


4 x 100g firm white-fleshed fish fillets (Suggested fish for this recipe includes bar cod, blue eye, snapper, King George whiting, Murray cod, barramundi, mahi mahi, cod and sea bass)

1/3 cup of water

2 tablespoons shao using wine or dry sherry

2 tablespoons ginger julienne

1 Chinese cabbage leaf

1/2 teaspoon white sugar

2 tablespoons light soy sauce

1/4 teaspoon sesame oil

1/2 cup spring onion (scallion) julienne

1 1/2 tablespoons peanut oil

1/4 cup coriander (cilantro) leaves

Pinch of ground white pepper


Place fish in a shallow heatproof bowl that will fit inside a steamer basket. Pour water and wine or sherry over fish, then sprinkle with half the ginger. Place bowl inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 5 –6 minutes.

Cut Chinese cabbage leaf into 4 squares and slip inside steamer. Cover and steam for a further 2–3 minutes, or until cabbage has warmed through and fish is just cooked. The flesh should be white; if it is still translucent, cook for another minute or so.

Remove cabbage from steamer and arrange on a serving plate. Using a spatula, carefully remove fish from steamer and place on top of hot cabbage. Pour any liquid left in the bowl over fish, sprinkle with sugar and drizzle with combined soy sauce and sesame oil, then sprinkle with remaining ginger and half the spring onion. Heat peanut oil in a small frying pan until moderately hot, then carefully pour over fish.

Sprinkle fish with remaining spring onion, coriander and pepper, and serve immediately.

Kylie Kwong has been the brand ambassador for Füri knives since 2014, so if you’re looking to up your culinary game at home, be sure to check out our full range of Füri knives right here.

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