Steamer Recipes

Sizzling Teriyaki and Ginger fish in Banana Leaves

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Steaming How To's

Steamer Recipes > Seafood

Sizzling Teriyaki and Ginger fish in Banana Leaves


Preparation Time: 15 minutes
Cooking Time: 15-20 minutes


  • Four whole snappers 250-370 g (8-12 oz)
  • Two tablespoons Asian sesame oil
  • One bunch fresh cilantro, stemmed
  • Two stalks lemongrass, white part only, trimmed
  • cup fresh ginger, peeled and finely julienned
  • Eight scallions (spring onions) cut into 2 cm ( inch) diagonal slices
  • One small red bell pepper (capsicum), seeded and sliced thinly
  • Two banana leaves, softened and halved
  • cup peanut oil
  • cup Japanese teriyaki sauce
  • fresh cilantro, chopped for garnish


  1. Season fish with sesame oil. Cut the fish into 2 or 3 diagonal slices.
  2. Cut lemongrass to fit inside fish and bruise it by hitting with knife or meat mallet. Put inside fish together with cilantro.
  3. Spread scallions, ginger and pepper over each fish and wrap in softened banana leaf.
  4. Put 2 fish in each level of a 30 cm (12 inch) bamboo steamer or steamer basket and cover.
  5. Remove hard stems and drop banana leaves into hot water for 30-60 seconds if you wish to soften banana leaves. Drain and pat dry with paper towels.
  6. Partially pour the pot or wok with water and bring to a rapid simmer. Make sure the steamer does not touch the water.
  7. Put the steamer over boiling water and steam for 15-20 minutes until fish flakes is opaque when tested with a fork.
  8. Change level of steamer halfway through for even cooking.
  9. Get the fish parcels off the steamer and place on serving plates.
  10. In a small saucepan, heat peanut oil until it smokes and pour over each fish immediately.
  11. Garnish with chopped cilantro and serve.


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