How to make Cilantro Steamed Fish -

A wonderful delicacy of marinated fish, steamed and served with cilantro

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Pomfret (पापलेट), Fresh Coriander leaves (ताज़ा हरा धनिया)

Cuisine : Thai

Course : Main Course Seafood

For more recipes related to Cilantro Steamed Fish checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Jhinga Kalimirch Pomfrets coated with a spicy and flavourful masala Bangda Udadmethi Yera Poondu Masala

Cilantro Steamed Fish

Cilantro Steamed Fish Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Cilantro Steamed Fish Recipe

  • Pomfret 2 medium

  • Fresh Coriander leaves crushed 1 stem

  • Pak choy 2 bunches

  • Spring onion greens 1 inch pieces 2 stalks

  • Salted biscuits to taste

  • Red capsicum cut into thin strips 1/4 medium

  • Leek 2 inch stick

  • Ginger thinly sliced 1 inch piece

  • Fresh coriander leaves 1/4 cup


Step 1

Heat water in a steamer. Put the lemon grass in the water and let it boil.

Step 2

Keep a few leaves of pak choy topped with spring onion greens in each of the steamer containers.

Step 3

Make gashes on the fish on both the sides.

Step 4

Sprinkle salt and place a fish in each of the container over the pak choy.

Step 5

Mix together green chillies, red capsicum, leek and ginger and place equally over each fish.

Step 6

Top with a little coriander leaves.

Step 7

Fit the containers in the steamer pot and cover with the lid.

Step 8

Steam for twelve to fifteen minutes or till the fish are just cooked.

Step 9

While serving drizzle some of the water from the steamer pot over the fish and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.