Steamed fish fillet with rice vermicelli

Main Dish
3 servings
15 min
30 min
Very Easy


Number of serving: 3
300 g fish fillet, sliced

120 g rice vermicelli (thin type for soup)

1 cup water

1  teaspoon each of - salt and oyster sauce

2  teaspoons fish sauce

6 pips garlic - chopped

3  tablespoons oil

2  tablespoons Shaoxing wine

Red chilly and chopped spring onion for garnishing

Seasoning for fish fillet

2  teaspoons fish sauce

1 teaspoon sugar

2  teaspoons sesame oil

10 g young ginger - chopped

A dash of pepper


  • Wash and slice up the fish fillet, mix with the seasoning and keep aside for an hour or so.
  • Soak the rice vermicelli in water for about 1/2 an hour or till soft, rinse again in water.
  • Drain and place on a plate for steaming. Meanwhile, prepare the steamer with water and bring it to the boil.
  • Mix the salt, oyster and fish sauce in the cup of water and pour it over the rice vermicelli.
  • Arrange the marinated fish fillet on the rice vermicelli. Saute the chopped garlic with the oil and keep aside.
  • Steam the plate of vermicelli over rapidly boiling water for 8 minutes.
  • Turn off heat, drizzle in 2 tablespoons Shaoxing wine and add in the garlic oil mixture.
  • Garnish with red chilly and spring onions, add a dash of pepper.
  • Serve hot with chopped garlic, chilly and light soya sauce dip.


Steamed Fish fillet with Rice vermicelli, photo 1Steamed Fish fillet with Rice vermicelli, photo 2Steamed Fish fillet with Rice vermicelli, photo 3

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