Steamed Fish with Ginger, Coriander and Kaffir Lime

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Ingredients (serves 4)

  • 16 kaffir lime leaves
  • 4 white fish fillets or cutlets e.g. ling, barramundi or blue-eye
  • 40g (1/4 cup) julienne ginger
  • 2 tablespoons coriander leaves
  • 2 tablespoons sweet chilli sauce
  • 2 teaspoons fish sauce
  • Lime juice, to serve
  • Coriander leaves, extra, to serve


  1. Cut out four large squares of non-stick baking paper. Place four kaffir lime leaves in the centre of each square. Top with a piece of fish and sprinkle with ginger and coriander. Combine sweet chilli sauce and fish sauce in a small bowl and drizzle over fish.

  2. Fold the ends of each square around the fish to enclose and form a parcel.

  3. Steam the fish in a bamboo or metal steamer for 3-4 minutes or until fish is cooked through. Discard kaffir lime leaves. Arrange fish on serving plates and sprinkle with lime juice and extra coriander. Serve with a simple cucumber salad and extra sweet chilli, if desired.


  • To make cucumber salad, chop a small Lebanese cucumber and place in a bowl. Add 1 tablespoon white vinegar and 1 teaspoon caster sugar and stir until sugar has dissolved. Add a small finely chopped red chilli, if desired.

    Thanks to for this delicious recipe!