Steamed Whole Fish

Fish In The Wok from Dine-Rite on Vimeo.

You will need

Either your Dine-Rite Wok and cover or large skillet and cover.


  • 1 x Whole white flesh fish gutted and scaled . Snapper, Coral trout or Red Emperor would be the best choice approx 40-50 cm long
  • 2 cups of rice
  • 2 cups vegetable or fish stock
  • 1 cup Shaoxin chinese wine or any cooking wine ie sherry
  • ½ cup Soy Sauce
  • 1 tablespoon fish sauce
  • 1 red chilli finely chopped
  • 1 garlic clove peeled and cut into fine strips
  • 2 thumb size pieces of ginger peeled and cut into fine strips
  • 3 stems lemongrass cut into 3cm strips and flattened.
  • 1 lime juiced and zest
  • Large handful of coriander chopped 


  1. Score the fish diagonally on both sides and stuff with half the lemongrass and half the coriander.
  2. Place the rice in the base of the wok.
  3. Put the fish on top of the rice.
  4. Combine the ginger, chilli, garlic, wine, fish sauce, lime juice, soy sauce and stock and pour over the fish.
  5. Cover with control open. When the whistle sounds turn heat to low and steam for approx 30 minutes or until fish is opaque and white.
  6. Sprinkle remaining coriander and zest of lime over fish and serve with the rice and steamed Asian greens.