Steamed Fish with Nam Jim

Asian/Japanese

Main Ingredient: White Fish
Prep Time: 20 mins
Cook Time: 30 mins
Serves: 4
Recipe by: Cuisinart

Ingredients

FOR THE FISH:
4 x 200g pieces, skinless, firm white fish (ling, blue eye cod or barramundi)
Sea salt and cracked black pepper
1 lemon, thinly sliced
2 tsps ginger paste
3 tsp sesame oil
2 green onions
1 long red chilli, thinly sliced
Steamed baby buk choy, green beans and broccolini, to serve (see tip)
FOR THE NAM JIM DRESSING:
2 tbsps brown sugar
1/4 cup fish sauce
2 tbsps lime juice
2 tbsps water
1 small garlic clove, crushed
1 tbsp chopped coriander stalks and leaves
1/2 birds eye chilli, seeded, finely chopped

PRINT RECIPE

Main Ingredient: White Fish
Prep Time: 20 mins
Cook Time: 30 mins
Serves: 4
Recipe by: Cuisinart

Rate Recipe

Light, zesty, and packing a punch of flavour, this Steamed Fish with Nam Jim is your midweek dinner hero. Perfectly cooked in the Cuisinart Combo Steam & Convection Oven, the fish comes out moist, tender, and infused with citrus, ginger, and sesame goodness. Add a fiery, tangy Nam Jim dressing, and suddenly you’ve got restaurant-quality Thai flavours without leaving home. Pair it with steamed greens like bok choy, beans, and broccolini for a vibrant plate that’s as nourishing as it is delicious.

Simple prep, quick steam, and a guaranteed flavour explosion—this is fresh, fuss-free dining at its best.

Method:

Make Nam Jim dressing; combine all ingredients in a bowl. Set aside.
Place 4 rows of lemon on the base of the pan. Place the fish on top of the lemon. Spread ginger paste evenly on top of the fish. Season with salt and pepper. Drizzle with sesame oil.
Thinly slice the white part of the green onion diagonally and sprinkle it over the fish. Shred remaining onions and place in a bowl of iced water for garnish.
Place the baking pan in the combo steam + convection oven in rack position 2. Select the steam function set at 100 °C and cook for 30 minutes or until cooked through and firm to the touch. The thickness of the fish will alter cooking time.
Place fish on serving plates. Drizzle with nam jim. Garnish with shredded onion and chilli. Serve with steamed vegetables.

TIP: To cook vegetables in the steam oven, trim the ends of 1 bunch baby buk choy. Cut in half lengthways. Rinse and trim 150g green beans and 1 bunch broccolini, cut thick broccolini stems in half lengthways. Place wet vegetables in an ovenproof dish which will fit on the rack in the steam oven. Select the super steam function set at 100 °C and cook for 20 minutes until tender.