Steamed Cobia, Asian Style

Kacey's Kitchen

Slightly adapted from 80 Breakfasts

  • 1 lb Cobia fillet
  • 1 inch piece of ginger, peeled and sliced
  • Half a lemon, sliced
  • 1 white onion, sliced
  • 1 tbsp lemongrass paste
  • 2 leeks, white and light green parts only, sliced on the diagonal
  • 1 bunch of cilantro
  • 1-2 tbsp fish sauce
  • 3-4 tbsp soy sauce
  • 1 tbsp sesame oil
  1. Line a bamboo steamer with parchment so it comes up over the sides. Line the parchment with the onion slices, some ginger slices, and a few slices of lemon. Lay the Cobia on top.
  2. Top the fish with the remaining ginger and lemon, lemongrass, leeks, and most of the cilantro, leaving a few stems for garnish.
  3. Top everything with the soy sauce, fish sauce, and sesame oil.  Fold sides of parchment over the fish (it doesn’t have to cover it completely), and cover.
  4. While you are arranging your fish, fill a wok with enough water not to touch the steamer when you lay it inside. Cover and bring to a boil, then lower to a fast simmer.
  5. When the fish is ready and the water in the wok is at a fast simmer, carefully place steamer on the wok.
  6. Steam fish for about 20 minutes. You may need more or less time depending on the size of your fish so check for doneness before taking it off the heat. Simply open the steamer, and insert a small knife into the fleshiest part of the fish, if it flakes easily it’s done.
  7. Turn of the heat and remove fish from the bamboo steamer.  Serve with the remaining cilantro.