Steamed Ginger & Soy Fish
A Chef Aly Thermomix reinterpretation of Kylie Kwong-style steamed fish: metric ingredients, exact TM6 and TM7 times, temperatures and speeds for Australian home cooks.
Kylie Kwong's steamed fish is elegant and light. The Thermomix steams the fish gently in the Varoma while the rice cooks below — a whole dinner in one go.
Ingredients
- 🐟4 white fish fillets
- 🫚20 g ginger, julienned
- 🧅3 spring onions, sliced
- 🥄30 g soy sauce
- 🫒15 g sesame oil
- 🍚For the rice: 300 g jasmine rice, rinsed + 360 g water
Thermomix method
- Rinse rice and place it in the mixing bowl with 360 g water. Set the Varoma dish in position 1 min / 0°C / no speed while you arrange the fish.
- Lay fish in the Varoma dish and scatter with half the ginger. Secure the Varoma lid.
- Cook 18 min / Varoma / speed 2 — the rice cooks below while the fish steams above.
- Top fish with remaining ginger and spring onions, then pour over warmed soy and sesame oil 1 min / 0°C / no speed before serving over the rice.
Aly's tips
- Steaming keeps the fish silky and delicate — don't overcook it.
- Heat the soy and sesame oil until just smoking and pour over to sizzle.
Questions
Which fish works best?
A firm white fish like snapper, barramundi or ling holds together when steamed.
Is this the original Kylie Kwong recipe?
No. This is Chef Aly’s independent Thermomix reinterpretation inspired by Kylie Kwong and steamed fish; it is not endorsed by or affiliated with the chef.
Can I make this Steamed Ginger & Soy Fish in a TM6 or TM7?
Yes. The method is written with TM6 and TM7 settings, using metric weights, clear times, temperatures and speeds.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.