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


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