Steamed fish in red curry sauce

  • Preparation: 10’
  • Cooking: 20’
  • Total time: 30’


  • 270g can coconut cream
  • 3 tablespoons red curry paste
  • 1 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1/2 teaspoon sugar
  • 4 x 180g white skinless fish fillets
  • asian greens (pak choy, chinese broccoli or bok choy)
  • to serve fresh coriander
  • to serve lime wedges


Insert “StirAssist” into the bowl and add the hardened portion of the coconut cream, reserving the remaining milk for later.


Select 140C, 6 minutes cook time and STIR SPEED 1. Press START. Coconut cream will heat up and separate and the mixture will look oily and create a lacy texture.


Once cooking time has ended, open lid and spoon in prepared curry paste. Close lid, select 140C, 2 minutes and STIR SPEED 1. Press START.


Open lid and remove measuring cup. Add remaining milk, fish sauce, lime juice and sugar. Manually select 100C, 2 minutes cook time and STIR SPEED 1. Press START. At end of the cooking time, remove from bowl and cool completely.


Spoon half the curry sauce over fillets and allow to marinate for 10 minutes. Place fillets onto the UPPER STEAMER BASKET.2.


Wash and trim Asian greens and place inside LOWER STEAMER BASKET.


Wash out bowl and remove “StrAssit” blade. Fill with water to the 0.7L STEAM WATER LEVEL MARK inside bowl.


Position the LOWER STEAM BASKET into the bowl and add stack with UPPER STEAMER BASKET; cover with lid.


Select STEAM P1 and press START. Once cooking time has ended, check fish by flaking the thickest part with a fork. If it doesn't flake easily, repeat cook mode and check after 2-3 minutes.


Serve Asian greens topped with fish fillet and remaining curry sauce. Garnish with fresh coriander and a wedge of lime.


White fish such as snapper, ling or blue eye trevalla are ideal fish for steaming