Flounder, steamed whole fish

10:00 am on 23 January 2017
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Steamed Flounder. Cooked thickened tomatoes with stir fried green pepper slices can be used as a topping. Photo: Carolyn King


  • 1 fresh flounder, 700-800g                        
  • 3 slices ginger, thinly sliced into strips
  • Salt & pepper                                             
  • 1 spring onion, cut into strips (about 7cm)
  • 2 Tb light soya sauce
  • 1 Tb canola oil


Remove the gills of fish, scrape both sides of fish with a knife and rinse with cold water.

When steaming the whole fish, use a sharp knife and score fish across the thickest width of the fish, three times about 1cm apart.

Place fish on a flat dish, add salt, pepper, ginger and spring onions. Lastly dribble over the soya sauce and oil. Steam until cooked for approx. 10 minutes, depending on the thickness of the fish.

Drain off excess cooking liquid and serve onto an oval serving plate.

In a small saucepan heat 2Tb oil then stir in 2 Tb light soya sauce and pour over fish. Garnish with spring onions strips, or coriander or sprigs of parsley.

Variation--- Steamed Blue Cod.

Use a whole Blue Cod (about11/2kg in weight.) Double the quantity of seasonings and place some in the fish cavity as well as the top surface of the fish. Steam 15-20 minutes.

Whole fish is traditionally served at a special celebration dinner as the head and the tail signifies the start and the finish and consequently providing good fortune and prosperity.


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