• 1 Kabeljou, gutted and filleted
  • 20 ml good quality soya sauce (such as Kikkoman)
  • 20 ml sesame oil
  • 15 ml rice vinegar or rice wine
  • 15 ml fish sauce (preferred brand Ca Linh, Vietnamese)
  • 20 ml black and white sesame seeds
  • 2 wood ear (or black fungus) mushrooms, reconstituted and sliced finely
  • 1 spring onion, chopped in thin rings
  • coriander leaves for garnishing


  • Ensure fish filet is cleaned properly of all scales, then pack into a steam basket on top of a bed of pak choi.
  • Drizzle soya, sesame oil, rice vinegar or wine and fish sauce over, then sprinkle with sesame seeds.
  • Add spring onions and mushrooms.
  • Steam over boiling water for 3 – 4 minutes until just tender.
  • Garnish with coriander leaves.

Serve with steamed rice and Asian veggies wok-fried with coconut.

Share Button