Steamed Tiger Prawn-stuffed Plaice

Enjoy a delicious Chinese fish dish with Vincent Cheung's flavourful recipe for steamed, stuffed plaice fillets
Steamed Tiger Prawn-stuffed Plaice
  • Rating:
  • Serves: 2
  • Cook Time: 12 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 4 medium-sized plaice or sole fillets, skinned
  • 8 medium-sized raw tiger prawns, shelled and de-veined
  • salt and ground freshly ground white pepper
  • 4 fresh shiitake mushrooms, sliced
  • 2 sprigs of fresh coriander, chopped
  • 2 spring onions, cut into short, fine strips
  • 2.5 cm ginger, finely chopped
  • 1 tbsp vegetable oil
  • 2 cloves garlic, finely chopped
  • 4 heads of bok choy

For the sauce:

  • 2 tbsp vegetable oil
  • 4 tbsp light soy sauce
  • 1/4 tsp salt
  • 1 tsp sugar
  • pinch of ground white pepper


1. In a food processer, blend together the prawns and coriander to a paste. Season with salt and white pepper.

2. Lay the fish fillets on a chopping board and spread the prawn paste evenly over each fillet. Top the prawn paste with a layer of sliced shiitake mushroom, spring onion (reserving some for garnishing) and ginger.

3. Roll the fish fillets up over the filling. Place the rolled fillets, open side down, in a bamboo steamer basket.

4. Mix together the sauce ingredients and pour over the fish. Cover the steamer and steam for 10-12 minutes in a wok or saucepan over hot water.

5. Meanwhile, heat a wok or frying pan. Add the oil and heat through. Add the garlic and stir-fry for 1 minute.

6. Add the bok choy to the garlic and stir-fry until just softened.

7. Garnish the steamed plaice rolls with the reserved spring onion and serve with the garlic bok choy.

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