How to make Steamed Fish -

Simple and nutritious - fish fillets steamed with ginger, garlic, green chillies and lemon juice

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Fish (मछली), Ginger (अदरक)

Cuisine : Thai

Course : Main Course Seafood

For more recipes related to Steamed Fish checkout Bengali Fish Curry, Fish Moilee, Steamed Fish , Lemon Steamed Fish . You can also find more Main Course Seafood recipes like Shrimp Katra Sweet and Sour Prawns-SK Khazana Kolmi No Patio- Sk Khazana Prawn Ghassi

Steamed Fish

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 : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Steamed Fish Recipe

  • Fish 8

  • Ginger cut into thin strips 1 inch piece

  • Garlic crushed 6-8 cloves

  • Green chillies seeded and chopped 2-3

  • Salt to taste

  • Lemon juice 2 tablespoons

  • Lemon cut into roundels 1

  • Fresh coriander leaves 1/4 bunch


Step 1

Cut the fish fillets into big chunks. Place the fish pieces in a clay pot. Add ginger, garlic, green chillies and salt. Add lemon juice and mix.

Step 2

Add lemon roundels and half a cup of water. Put the lid on and bring it to a boil, reduce the heat and cook for about four minutes.

Step 3

Chop the coriander leaves along with their stems and add it to the boiling fish. Cover once again and cook for one minute. Serve hot.

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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.