Marinated bream with lemongrass cordial

A refreshing zing from lemongrass and ginger brings Jun Tanakas super-quick steamed fish dish to life
By Jun Tanaka
Marinated bream with lemongrass cordial
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 fillet gilthead bream
  • 1 x 2 cm piece ginger, peeled and julienned
  • ½ stalks lemongrass, tough outer leaves removed, shredded
  • 1 large banana leaf
  • 1 generous splash lemongrass and ginger cordial
  • 2 tbsp soy sauce
  • 2 tbsp shaoxing wine
  • 1 tbsp vegetable oil
  • 1 handfuls sugar snap peas
  • 1 handfuls mangetout
  • 1 handfuls shiitake mushrooms, finely sliced


1. Score the skin of the bream fillet with the tip of a sharp knife and season all over with salt and freshly ground black pepper. Scatter over the ginger and lemongrass.

2. In a small bowl, mix together the cordial, soy sauce and shaoxing wine to make a marinade.

3. Place the banana leaf into the base of a large steamer set over a pan of simmering water. Place the fish on top of the banana leaf and pour over the marinade. Cover the steamer with a lid and cook for 6-8 minutes, or until the fish is cooked through (check by piercing the thickest part of the fish with a skewer, there should be no resistance).

4. Meanwhile, heat a splash of vegetable oil in a frying pan. Add the sugar snap peas, mangetout and mushrooms. Season with salt and freshly ground black pepper and fry for 2-3 minutes, or until the vegetables are tender with a bit of bite.

5. To serve, place the cooked vegetables and mushrooms on a plate and carefully place the cooked fish on top.

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