Steamed fish fillets, 2 versions
March 12, 2008
Filed under Asian cooking
In this version, rice wine was omitted. And, instead of the dark green portion of onion leaves for garnish, I used Vietnamese cilantro. Carrot strips were also added. The fish fillet was cut into smaller pieces for this dish because I intended it to be a la dimsum. Alas, the fish got eaten with rice. 
1 fish fillet (again, you may use dory, maya-maya, tilapia or any white fleshy fish), about 250 grams
1-1/2 tbsps. of light soy sauce
1 tsp. of sesame seed oil
2 tbsps. of onion leaves (white and light green portion), cut into 1-inch lengths
half of a medium-sized carrot
2 tbsps. of finely sliced ginger
1 tbsp. of finely sliced cilantro
Cut the fish fillet into bite size portions, about 2-inch cubes, and place on a shallow heat-proof bowl.
Peel the carrot and cut into matchsticks.
Mix together the soy sauce and sesame oil. Pour over the fish.
Add the carrot strips and ginger to the fish. Mix lightly.
Steam over briskly boiling water for 20 minutes.
Sprinkle with cilantro before serving.
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Hello Ms. Connie,
This recipe looked yummy I think am trying it tomorrow after I get some filleted fish.
May I print this out and put it in my collection of recipes? Or, may I print all those recipes that I like and add them to my collection of nice recipes?
Thanks!
looks yummy.
bebeng, you can print ALL so long as they’re for your personal use.
What I don’t appreciate is people copying then distributing on the web or otherwise.
my mother in law told me before never steam using fillet. dapat may bones so that the fish has better taste. we chinese people look to our older folks for authority. and since my mother in law lives with us sometimes i always follow her. and it turns out ok.
Thanks for the informative and delicious recipes. Do you have a recipe for Palabok? I want to know how to make the sauce. Thanks
gee, thanks loads!
no, i won’t be distributing them, i promise!
THANKS AGAIN!
thank you for your very informative blog. i miss all the filipino foods you’ve ben featuring here. may i ask for a recipe for hototay? i love soups and noodles. thanks. God bless you.
Arny, no offense meant but I don’t follow oldies’ advice blindly. They aren’t always right. Although I do agree that fish (or even chicken or pork) tastes best when cooked with bones, I don’t go for the “never” advice. If everyone never did anything different from how the older generation did things, cooking would never have evolved.
Adiksakape, use the search box. There is a hototay recipe in the archive.
tried these two versions for the holy week! they were fantastic! thanks!
hope u had a great vacation.
After steaming, my fish fillet pieces did not appear as silky smooth as in your picture. It looks rough and flaky. I used sole fillet. The taste is good though. What do you think is the problem?
Hard to tell without seeing the actual product. Could be overcooking, or you chose a non-oily fish… could be a number of things.