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Steamed teriyaki & shallot fish

Steamed teriyaki and shallot fish

Points® value
Total Time
20 min
10 min
10 min
Steamed teriyaki and shallot fish is a delicious and healthy dish that is easy to make with just 6 ingredients and only 1 Point. Recipe featured in 'The 20-kilo challenge' cookbook.


Skinless white fish, raw

4 fillet(s), firm variety, (4 x 150g)

Green shallot(s)

3 individual, thinly sliced, plus extra to serve

Teriyaki marinade

2 tbs


2 bunch(es), trimmed

Sugar snap peas

150 g, halved lengthways

Snow peas

150 g, trimmed


  1. Place a bamboo steamer over a wok or large saucepan of simmering water (making sure steamer does not touch water). Line base of steamer with baking paper.
  2. Place fish in steamer. Sprinkle with shallots and drizzle with half the teriyaki marinade. Cover and steam for 8 minutes or until fish is just cooked through. Add asparagus, sugar snap peas and snow peas to water beneath the steamer for the last 2 minutes of cooking (see tip). Drain.
  3. Drizzle vegetables with remaining teriyaki marinade. Serve fish with vegetables and extra shallots.


COOK'S TIPS: Steaming is a quick and easy way to cook a complete meal without the need for added oil. Bamboo steamers are available from Asian grocery stores. To add some heat, stir 1 finely chopped small fresh chilli into the teriyaki marinade.