Steamed Fish with Shiitake

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 1 hour

Cook Time: 15 mins

Total Time: 1 hour 15 mins

Serves: 2


  • 1 dried shiitake
  • 250 gram firm white fish fillet, such as red snaper (Indonesian: kakap merah), or grouper (Indonesian: kerapu)
  • 1 lemongrass, bruised and chopped
  • 2 bay leaves (Indonesian: daun salam)
  • 2 kaffir lime leaves (Indonesian: daun jeruk)
  • 2 shallots, peeled and thinly sliced
  • 1 inch ginger, peeled and cut into matchsticks
  • 1/2 tomato, cut into thin pieces
  • 2 red chilies (Indonesian: cabe merah keriting), slice diagonally
  • 1/2 tomato, cut into 4 wedges
  • 1 scallion, cut into 2 inch ribbons
  • Sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine (Chinese: Shao Xing Hua Tiao Jiu)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar


  1. Soak the dried shiitake in hot water for 1 hour until soft and spongy. Remove stem and cut into thin slices. Reserve 3 tablespoon of the soaking liquid.
  2. Place the fish on a steam proof bowl. Pour the sauce on the fish. Top with shallot, ginger, thin pieces of tomatoes, and red chilies.
  3. Surround the base of the fish with shiitake slices, lemongrass, bay leaves, and kaffir lime leaves.
  4. Set aside the fish to marinate for 30 minutes. Add the 3 tablespoon mushroom soaking liquid.
  5. Prepare a steamer. Steam the fish for 10 minutes. Open the lid, add tomato wedges and scallion ribbons. Close the lid and steam for another 2 minutes.
  6. Remove the fish from the steamer and serve immediately with steamed white rice.

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