Steamed Fish

For lunch the other day we had steamed tilapia for lunch. This dish is not only easy to prepare and tasty, it’s also healthy. Well, mostly… because my mother decided to add a pat of margarine to the fish. When I was in Cambodia, steamed fish was part of my normal diet. Just after my first gallstone episode in 2008, I couldn’t eat most food because (1) they made me throw up, and (2) I was frightened it would cause me pain. Steamed fish and a little amount of rice was just about all my stomach can handle. My recipe was very simple and easy to follow.




  • medium-sized fish (Tilapia) or fish fillet, 200-400 grams
  • leeks, cut into 2-inch pieces
  • thumb-sized ginger, peeled & julienned
  • salt
  • ground pepper
  • light soy sauce
  • sesame oil
  • aluminium foil


  1. Clean fish under running water. Pat dry.
  2. Cut aluminum foil into a rectangle big enough to wrap the fish.
  3. Sprinkle a few drops of sesame oil on the foil. Lay the fish on the center then add a dash of salt and pepper. Cover the fish with the ginger and leeks. Add about a teaspoon of light soy sauce then seal the foil into a parcel.
  4. Steam for 15 to 20 minutes. Serve with the juices.

If you’re making this, do let me know how it turns out, okay? Happy cooking!


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