Serves 2
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There’s nothing like serving up a humble but classic whole fish at a family occasion. The addition of soy and chilli permeate the tender steamed fish with a savoury, spicy kick, while greens add a healthy finishing touch to the dish.


  • ⅓ cup (75 g) jasmine rice
  • Cooking-oil spray
  • 2 whole baby bream (480 g), cleaned
  • 3 cm (1¼ inch) piece fresh ginger (15 g), cut into matchsticks
  • 2 green onions (scallions), sliced thinly
  • 1 stalk celery (150 g), trimmed, cut into matchsticks
  • 1 carrot (180 g), cut into matchsticks
  • ¼ cup (60ml) Japanese soy sauce
  • 175 g (5½ ounces) broccolini
  • 2 tbsps sweet chilli sauce
  • ⅓ cup loosely packed fresh coriander leaves (cilantro)
Preheat oven to 200 C.

Bring medium saucepan of water to the boil, gradually add rice; boil, uncovered, about 20 mins or until rice is tender, drain.


Meanwhile, spray two sheets of foil, large enough to enclose fish, lightly with cooking oil. Place fish on foil, season; fill cavities with half the ginger, onion, celery and carrot. Drizzle fish with soy sauce; top with remaining ginger, onion, celery and carrot.


Fold edges of foil to enclose fish; place fish parcels on oven tray. Bake about 15 mins or until fish is cooked.


Meanwhile, boil, steam or microwave broccolini until tender; drain.


Drizzle fish with sweet chilli sauce, sprinkle with coriander. Serve with rice and broccolini.

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