Steamed & marinated blue-eye

his fish dish is a quick and easy recipe - the most important thing is to get the freshest, best-quality fillets available. Try the same marinade for steaming prawns or even split lobsters to really spoil your dinner guests. You'll need a bamboo or metal steamer. It's a worthwhile investment.


  • 4 blue-eye fillets, skinless, about 150g each
  • 2 bunches bok choy, halved lengthways
  • Pinch freshly ground white pepper
  • 1 spring onion, chopped
  • 1 tbsp chopped coriander leaves

  • For the marinade
  • 2 tbsp light soy sauce (check gluten-free)
  • 2 coriander roots, scraped and chopped
  • 2 eschalots, finely sliced
  • 2 cloves garlic, finely chopped
  • 1 tsp julienned ginger
  • 2 tsp oyster sauce
  • 1 long red chilli, de-seeded and finely chopped
  • 1 tbsp castor sugar
  • 2 tbsp peanut oil
  • 1 tbsp Shaoxing wine (available Asian grocers)


Place blue-eye fillets in a large, shallow, heatproof bowl that will fit inside a large bamboo or metal steamer. Mix all marinade ingredients with 2 tbsp water and pour over fish. Place the bowl in the steamer and cover with a lid.

Fill a large pot with water and bring to a boil. Place the steamer on top.

Steam for about 5-10 minutes or until fish is just cooked, then remove steamer and set aside to rest, with fish still inside the steamer tray.

With the water still boiling, blanch the bok choy for a minute or two. Drain well. Share the bok choy over four plates.

Carefully lift the fish out of the steamer and sit each fillet next to the bok choy. Spoon over some of the sauce from the bottom of the steaming bowl. Add a pinch of white pepper on each fillet and garnish with spring onions and coriander. Serve immediately.

NOTES: Want something to drink?
Complement beautiful fish fillets with a fresh, acid-driven chardonnay. The 2010 Seville Estate's chardonnay, from the Yarra Valley's cooler parts, offers fresh stone fruit and well-balanced use of oak for a lovely texture on the palate, as well as some very pretty aromatics.

First published in the Good Weekend.

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