Delicious Fish Recipes

For all the fish lovers out of there, here is a flavourful Hong Kong-style steamed fish dish made with aromatic sauce of sliced ginger, spring onion and soy sauce. This is an ideal dish for anyone looking for a quick low-fat meal. Szechwan Style Wok-Fried fish is a scrumptious Chinese recipe made with Asian spices. A chef from Taj Krishna has shared these two tasty recipes.

Steamed Fish With Light Soy Ginger Sauce

Ingredients                                    Qty

Fish                                               200 gm

Corn flour                                       40 gm

Egg                                               1

Oil                                                for marinade

Salt                                              to taste

Ajinomoto                                     10 gm

Spring onion                                 30 gm

Ginger (julienned)                          20 gm

Light soy sauce                            30 gm



  1. Marinate the fish in egg, salt, ajinomoto, oil and corn flour for an hour.
  2. To a wok, add oil, ginger, light soy sauce, spring onion, salt and ajinomoto to prepare the sauce and reduce it as necessary.
  3. Steam the fish for eight minutes, set it on a plate as illustrated and pour the sauce over it.

Wok-Fried Sliced Fish Szechwan Style

Ingredients                                              Qty

Fish (sliced)                                               225 gm

Garlic and ginger (chopped)                         25 gm

Chilly (paste)                                             20 gm

Onion (diced)                                           10 gm

Red and yellow capsicum (diced)               50 gm

Tomato ketchup                                        30 ml

Chicken stock                                          120 ml

Soya sauce                                              5 ml

Salt                                                       to taste

Ajinomoto                                                5 gm

Breakfast sugar                                       5 gm

Spring onion (diced)                                20 gm

Corn flour                                               40 gm

Vinegar                                                  5 ml

Chilli oil                                                  2 ml

Oil                                                         90 ml

Sesame oil                                             5 ml

Egg                                                       1


  1. Marinate the sliced fish in salt, ajinomoto, corn flour and egg.Set aside.
  2. Heat oil in a wok to below smoking point, stir-fry the fish until done and drain.
  3. Add a little oil to the wok, then add and sauté chopped garlic, ginger, chilli paste, diced onion and capsicum.
  4. Now add tomato ketchup and soya sauce. Then add the fried fish and stock.Season and cook for half to one minute, then add spring onion.
  5. Thicken with corn flour and finish with vinegar, sesame oil and chilly oil. Serve hot.