'Steamed' Fish in Oyster Sauce, gluten-free
This 'Steamed' Fish in Oyster Sauce is a waterless way to steam-cook fish. All you need is a handful of ingredients and a pan with a lid. The fish becomes tender and flaky and the oyster sauce enhances its flavour. It is ready in less than 15 minutes and when served with rice and Asian greens, it's an impressive-looking dish. Let's begin!
What is 'Waterless' Steaming?
The term waterless steaming is the opposite of traditional steaming. In traditional steaming, there is a pot of boiling water that produces steam to cook the food. In waterless steaming, the water is absent. Instead, the liquid in the food itself is dispersed and the food steams itself.
The food remains moist and the flavour is retained, creating a juicy and flavourful meal.
Watch How to Make It
How do you make Steamed Fish in Oyster Sauce?
These are the steps taken to cook the rice, fish and bok choy, all within 30 minutes. First, make sure you have all your ingredients prepared and in front of you.
1. Cook the Rice: If you are going to cook the rice from scratch (alternatively you can use microwave-ready rice), then this would be the first step. To make my rice, it needs 5 minutes boiling and 15 minutes steaming time. During the time the rice is steaming, you can cook the fish and bok choy. Recipe for RICE.
2. Combine the marinade: Combine the ingredients for the marinade in a wide bowl that will fit the fish. Place the fish into the bowl and turn the fish over to coat both sides. While this is marinating, cook the bok choy.
3. Cook the Bok Choy: Add to a pan or wok the vegetable oil and cook the garlic before adding the remaining ingredients. Stir fry over high heat for 2-3 minutes, then remove from heat and serve on a platter.
4. Cook the Fish: Saute the onion and garlic and then place the fish over the onions. The fish does not touch the pan directly. Pour over the marinade and "Shaoxing Wine" and place the lid onto the pan. Steam for a few minutes. Do not remove the lid. Check if the fish has been cooked and garnish with sesame seeds and green onions.
5. Bring it together: Serve in shallow bowls. Place the rice first, then top with the bok choy and fish. Serve immediately.
What type of fish should I use?
Choose a firm but flaky fish such as seabass, snapper, cod, bream, barramundi or ocean perch. The best source of fresh fish fillets is from your local fish market. Do not use tuna or swordfish as it dries out and avoid oily fish like salmon and trout.
Can I use Shaoxing Wine if I'm NOT on a Gluten Free diet?
Yes! Traditionally Shaoxing Wine is used for this recipe, however, since there is wheat present in Shaoxing Wine, I have come up with an alternative for those on a gluten-free diet. Instead of Shaoxing Wine, simply combine 1 tablespoon of balsamic vinegar, 1 tablespoon of rice wine vinegar and 1 teaspoon of fine (caster) sugar.
Other Fish and Seafood Recipes
And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you!
Happy Creating, Margaret
'Steamed' Fish in Oyster Sauce
Prep 15 minutes
Cooking 15 minutes (extra time for rice and bok choy)
4x 180g pieces of firm white fish fillets, (seabass, snapper, cod or barramundi)
4 green onions, sliced on the diagonal
1 large brown onion, thinly sliced
4 garlic cloves, sliced
2 tablespoons "Shaoxing Wine" (as traditional Shaoxing Wine is not gluten-free, the alternative is to use 1 tablespoon balsamic vinegar, 1 tablespoon rice wine vinegar and 1 teaspoon fine sugar)
3 tablespoons cooking oil
1 teaspoon salt
2 tablespoons Chang’s GF Tamari Light Soy Sauce*
4 tablespoons Chang’s GF Oyster Sauce*
2 teaspoons GF corn flour / corn starch
Freshly cracked black pepper to taste
1. Combine the ingredients of the marinade in a bowl, and place the fish fillets in the marinade, making sure all sides are coated well. Allow marinating for 15 minutes, turning over halfway through. (During this time, cook the Garlic and Soy Bok Chok Choy - recipe below)
2. Place on the stovetop flat bottom saucepan and heat before adding the oil, brown onion and garlic. Stir fry for 1 minute.
3. Place the fish fillets into the pan, on top of the onion and garlic, and pour the marinade and Shaoxing Wine over the top. Place the lid, reduce heat to low and ‘steam’ cook for 5 minutes. Remove from heat, do not lift the lid, and allow sitting for a further 3 minutes.
4. Using a fork, check if the fish has been cooked. Place the fork, at an angle at the thickest point, and twist gently. The fish will flake easily when it is done and it will lose its raw appearance.
5. Once cooked, garnish with the green onions, remove from the pan and serve alongside steamed rice and/ or Garlic and Soy Bok Choy.
Optional: add extra flavour and sprinkle chilli flakes or slices of fresh chilli.
Garlic and Soy Bok Choy
Prep 5 minutes
Cooking 5 minutes
2 tablespoons vegetable oil
6 garlic cloves, slices
8 baby bok choy, sliced in quarters
2 tablespoons Chang’s GF Tamari Soy Sauce*
1 tablespoon Chang’s GF Sesame Oil*
1. Add to a wok the vegetable oil and heat. Add the garlic and stir fry for 1 minute.
2. Add the bok choy, Tamari Soy Sauce and Sesame Oil and toss to coat. Cook for 2 minutes over high heat. Season with freshly cracked pepper and optional sesame seeds.
3. Remove from heat and serve.
* Chang's Asian Food is a third-generation Australian-owned family business with a large range of gluten-free noodles and sauces. The combination of being Australian-owned and coeliac-safe makes me highly recommend this company for Asian cooking. This is not a sponsored ad.
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Recipe and Photography Margaret Pahos for @CreateCookShare