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Laura Romeo - Weber Grill Expert

Chilli Ginger Steamed Fish with Grilled Chinese Broccoli

  • People

    Serves 4

  • Prep Time

    15 min.

  • Barbecue Time

    10 min.

Serves 4
Prep Time
15 min.
Barbecue Time
10 min.

the Ingredients

Chilli Ginger Steamed Fish With Grilled Chinese Broccoli
  • 1½ tablespoon sesame oil, divided
  • 1 tablespoon light soy sauce
  • 400 grams 4 x 100g firm white fish fillets
  • 1 lemon, finely sliced
  • 2 cm piece of ginger, finely grated
  • 1 red chilli, finely chopped (seeds optional)
  • 2 spring onions, white and light green parts, finely chopped
  • 1 bunch Chinese broccoli
  • Cooked white rice, to serve


  • 1 lemon, halved
  • 1 tablespoon Kecap Manis
  • ½ tablespoon chilli garlic sauce, such as Sriracha


  • 01 Prepare the barbecue for direct cooking over medium-high heat (200-260°C) with a Wok. Fill the wok with 1 litre of water and place the wok lid on. Preheat the barbecue and wok for 10 minutes, or until the water is boiling.
  • 02 While the barbecue is preheating, in a medium dish, combine 1 tablespoon of the sesame oil, light soy sauce and fish fillets, toss to coat the fillets evenly. Arrange 4 rows of lemon slices in the steamer basket to sit the fillets on. Place the fish fillets on top of the lemon slices, leaving a gap between each fillet for the steam. Sprinkle the ginger, red chilli and spring onion on top of the fillets. In a separate medium dish, toss together the Chinese broccoli and remaining ½ tablespoon of sesame oil.
  • 03 Using heatproof gloves, remove the lid from the wok and sit the steamer basket inside, replace the lid and steam the fish fillets over medium-high heat for 8 to 10 minutes, or until the flesh is opaque in the centre but still moist; keeping the barbecue lid closed. Once cooked, remove the basket from the barbecue.
  • 04 While the fish is cooking, place the broccoli directly onto the cooking grill, around the wok and grill over direct medium-high heat for 4 minutes, turning halfway through the cooking time. Add the lemon halves (for the dressing) to the barbecue, cut side down on the cooking grill and grill over direct medium-high heat for 3 minutes, or until caramelised.
  • 05 To complete the dressing, squeeze the juice of the caramelised lemon into a small bowl and combine with the Kecap Manis and chilli garlic sauce.
  • 06 Serve the fish with the grilled broccoli, cooked rice and finish with a drizzle of the dressing.

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