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Fragrant Steamed Fish with King Prawns

A healthy steamed and fragrant fish recipe with a homemade paste that gives this vibrant and exciting dish an eastern twist and seductive aromas, as well as flavours galore.

How it’s done

  1. Put the shallot, kaffir lime leaves, cumin, fish sauce, oil, coriander stalks, coriander leaves, ginger, garlic, halved chilli’s, soy sauce, lime juice and zest, and the coconut milk in a food processor or blender. This will make a fragrant curry paste. 
  2. Cook the rice until just undercooked and then spread out in a steamer basket.
  3. Spread the paste over the rice and then lay your fish and prawns over the top.
  4. Turn on the steamer and cook for approximately 15 to 20 minutes.
  5. When the fish is cooked and the prawns are pink remove the steamer lid and scatter the remaining coriander over the fish.
  6. Steam for a further minute and then serve.
Prep Time
Cook Time
Skill level: Moderate

What you'll need

  • 1 shallot (peeled and chopped)
  • 2 small pieces of fresh ginger (peeled)
  • 3 cloves of garlic (peeled)
  • 3 kaffir lime leaves (optional)
  • 2 large bunches of fresh coriander (leaves removed, stalks kept)
  • ½ a teaspoon of cumin
  • 2 large spoons of fish sauce
  • ½ a red chilli (halved and deseeded)
  • 2 teaspoons of oil
  • 5 tablespoons of soy sauce
  • 2 limes (juice and the zest)
  • 200ml of coconut milk
  • 400g of basmati rice
  • 4 boned fish fillets (sea bass, sea bream, salmon, cod all work well)
  • 12 large king prawns
  • More coriander leaves (for serving)