Vietnamese Steamed Fish

When searching for a light meal, look no further than Vietnamese Steamed Yellowtail. Perfectly succulent steamed fish with a punchy Vietnamese dressing and crispy veggies. Delicious!

Easy delicious Vietnamese Steamed Yellowtail Fish recipe

This dreamy fish dish is perfect for an easy Sunday supper or low fuss weeknight meal. Restaurant quality, packed with flavour and requiring minimal washing up, it ticks so many boxes. Serve as is or alongside some steamed jasmine rice. Yum!

Needing only 30 minutes of prep and cook time and comprising only 11 simple ingredients, this brightly-coloured, healthy and delicious Vietnamese-inspired fish dish is served with a crunchy and refreshing spring onion and carrot salad. Let your spring onions crisp and curl up in some iced water for a decorative, authentic touch!

The traditional Vietnamese steamed fish dish upon which this recipe is based, Ca Hap Gung Hanh, is generally served as a whole steamed fish. Because this can be a bit of a headache, we circumvent dealing with eyes, tails and fins by using pre-prepared fish fillets. So tasty, and it makes for easier cleanup, as we steam on the serving plate – genius!

To cook along with us click here, and if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!

Frequently Asked Questions

Can I make Vietnamese Steamed Yellowtail in the microwave?

This can be steamed in the microwave using a plastic microwave steaming basket; however, we wouldn’t recommend it! A fishy microwave is difficult to clean!

Can I make Vietnamese Steamed Yellowtail in the oven?

You can steam this in the oven if you are serving a larger number of guests/portions and you don’t have a steamer basket. Preheat your oven to 205 degrees Celsius. Place your fish fillets into a baking tray with a splash of water, then cover tightly with aluminium foil and steam in the oven until the fish is opaque and flakes with a fork. 

Can I make this using fish other than Yellowtail?

This dish is delicious with other lighter meat fish. Try Tilapia, sea bass and cod!

 

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Easy delicious Vietnamese Steamed Yellowtail Fish recipe

Vietnamese Steamed Yellowtail


  • Author: Jess Bunn
  • Total Time: 30 Minutes
  • Yield: 2 Servings

Description

When searching for a light meal, look no further than Vietnamese Steamed Yellowtail. Perfectly succulent steamed fish with a punchy Vietnamese dressing and crispy veggies. Delicious!


Ingredients

For the steamed yellowtail

  • 2 x 300g yellowtail/hamatchi fillets
  • 1 carrot, julienned into thin strips
  • 3/4 small onion, julienned into thin strips
  • 1 2cm knob ginger, peeled and julienned into very thin strips
  • 1 spring onion, julienned lengthways into long, thin ribbons
  • 1 chilli, thinly sliced (optional)

For the soy, ginger and garlic sauce

  • 1/4 onion, chopped very finely
  • 3 cloves garlic, grated
  • 1 tsp fresh ginger, grated
  • 6 Tbsp Kikkoman soy sauce
  • oil and salt, as needed

Instructions

First steam

  • Steam your fish covered with a plate for 4 minutes.
  • Remove the plate, add sauce and veggies as directed here.

Second steam

  • Steam the fish for 5 – 6 minutes or until just cooked.
  • Second steam times will vary based on your fish and the thickness of the fillet. Simply check your fish after a few minutes and steam it longer if need be.

For the sauce

  • Add the oil, minced onion, garlic and ginger to a pan, and lightly stir-fry until light golden brown.
  • Add soya sauce and the sauce is done.

For the salad

  • Add julienned spring onions to a bowl of iced water, leave until curly and crunchy.

Notes

Chefs tip

If you do not have a steamer, place a colander into a large pot so that it fits snugly. Fill the pot with about 2cm of water and bring this to a boil. Make sure that your water doesn’t come through the base of the colander. For this dish, you will need to steam just one fish fillet at a time, unless both fillets can fit into your shallow bowl. Add the covered bowl into the colander (you can also use tinfoil), cover the colander with a tight-fitting lid, trapping the steam inside the colander and steam as directed in the recipe.

  • Category: Mains
  • Method: Steam
  • Cuisine: Vietnamese

Nutrition

  • Serving Size: 1
  • Calories: 462.77kcal
  • Sugar: 3.84g
  • Sodium: 3296.87mg
  • Fat: 11.52g
  • Saturated Fat: 1.94g
  • Unsaturated Fat: 8.16g
  • Trans Fat: 0g
  • Carbohydrates: 19.99g
  • Fiber: 2.63g
  • Protein: 66.78g
  • Cholesterol: 111mg

Keywords: Vietnamese Steamed Yellowtail

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