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Steamed fish with soy dressing recipe

Steamed fish with soy dressing recipe

9 ratings

See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 161 calories / serving
  • Freezable
  • Healthy


  • 4 x 125g (4oz) white fish fillets (such as haddock)
  • 1 red chilli, sliced
  • 3cm (1½in) piece root ginger, finely grated

For the dressing

  • 6 spring onions, finely sliced
  • 3 tbsp soy sauce
  • 1 lime, juiced
  • 1 tbsp rice wine vinegar
  • 2 tbsp caster sugar
  • 1 tbsp sesame oil
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    4g 5%
  • Saturates

    1g 3%
  • Sugars

    8g 9%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 8.5g Protein 24.4g Fibre 0.5g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Arrange four large pieces of nonstick baking paper on a tray. Put one fish fillet in the middle of each and top with the chilli, and ginger, then season. Fold up the sides and roll the edges together to make a loose parcel, leaving room for the steam to circulate while it cooks. Bake for 8-10 minutes, until cooked through.
  2. To make the dressing, combine all the ingredients in a small bowl and mix well. Spoon a little of the dressing over the fish to serve.
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