Steamed soy bean and sesame groper, ginger and green vegetable broth

4 x 170g fresh groper or firm white flesh fish

1 tbsp soy bean paste

enough sesame seeds to coat 4 pieces of fish

1 shallot, peeled and sliced

1 green chilli, deseeded and sliced

1 inch piece of ginger, julienned

¼ cup gluten free Kikkoman soy

1 tbsp mirin

juice of 2 limes

1 cup water

1 bunch kai lain, washed and chopped

1 bunch broccolini

½ bunch spring onion

1 cup bean shoots

¼ chinese cabbage, shredded


Find a non-stick large pan or wok with a lid and place over a medium heat. Add a very small amount of grapeseed oil and allow to heat gently. Place the fish fillets on a tray and apply a very thin layer of soy bean paste on one side then sprinkle with sesame seeds. Gently place the fish, sesame seed side down, in the pan and seal for only one minute, taking care not to colour too much. Turn the fish over and remove from the pan.


Lightly sauté the shallot, green chilli and ginger for about a minute, stirring constantly. Carefully pour the soy, mirin, lime juice and water in the pan and bring to a gentle boil. Turn the heat down, place the fish, sesame side up, back in the pan and close the lid. Gently steam the fish for about four minutes or until it’s cooked through. Remove the fish and keep warm. To finish, add all the green vegetables, close the lid, and steam for about two minutes.


To serve, divide the vegetables amongst four bowls and pour over the remaining broth. Top with fish and eat immediately.

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