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Chinese style steam fish



450 g

Chinese style steam fish

  • 1 piece whole silver bream, leave whole,scaled and clean
  • 5 grams ginger, fresh, shredded
  • 1 stalk shallot, shredded
  • 1 sprig coriander, chopped roughly
  • 1 tbsp soy sauce
  • 1 tbsp vegetable oil
  • 6
    Preparation 5min
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31

Recipe's preparation

    clean and dry fish with paper tower
  1.  crush and wet the baking paper  with water and line on the tray. add ginger on top of the fish ,place fish on top of the baking paper.add ginger on top of the fish ,

  2. fill 500g water into TM bowl and place Varoma into position.then cooking 11minutes at Varoma temperature on speed 1.Add shallots ,coriander and cover with the lid for 30 second.

  3. pull the baking paper out let the fish stay on the tray and then transfer to a dish. add oil and then soya sauce.




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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • We are not normally lovers of

    Submitted by Naughtyquad on 1. February 2016 - 20:45.

    We are not normally lovers of fish but we loved this, so delishously simple and fast!  -We've made it lots of times just using any white fish -this time we added some chilli and the white flesh of some lemongrass to the water, also a piece on the fish leaving it large for easy removal before serving. Love it!


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  • Fast, fresh, flavoursome

    Submitted by aldopham on 17. July 2014 - 13:33.

    Fast, fresh, flavoursome fish! What a simple yet delicious fish dish. I make this again and again and again. Thanks for sharing.

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  • What do we do with the

    Submitted by Carol Sroczynski on 2. January 2012 - 15:37.

    What do we do with the ginger, shallot and coriander?



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