Beer Steamed Fish

Preparation time: 40 mins Cooking time: 25 mins Serves: 4


My good friend Hai cooked this dish for me yesterday...thought it was simple and really great...Beer and fish in steamer! what a combo! I particularly like this Vietnamese way of boosting the flavor of fish by including some pork belly as an ingredient.


  • 1.5kg fresh whole white fleshed fish (eg deep sea perch, bream, snapper, mullet)
  • 100g pork belly
  • 1/2 bunch spring onion, washed and cut in sections
  • 1 small knob ginger, cut in strips (julienne)
  • 4 dried shitake mushrooms (from any asian general grocery), soaked and cut in strips
  • 4 chillies, washed and cut in strips
  • 1/4 bunch dill, washed and cut up
  • 6 bottles of your favorite beer (well you only need 150ml for cooking..just drink the rest!)
  • Seasoning: Soy sauce, fish sauce, sugar, salt


  1. De-gut, scale and clean the fish thoroughly, esp inside the fish
  2. Cut pork belly across the fat into thin pieces and fry in a pan until browned (make sure the pan is HOT)
  3. Season the mushrooms with some soy sauce
  4. Place fish on sufficiently large plate, and rub a little salt and sugar inside the fish stomach
  5. Place remaining ingredients evenly over, under and inside the fish stomach
  6. Lastly season with a dash of soy sauce, fish sauce (optional) and pour the 150ml beer over fish
  7. Sprinkle 1tsp salt and sugar evenly over top of fish
  8. Steam the entire dish for 20-25 mins on high heat keeping the lid tightly closed during this time (my nan always tells me to “stop LIFTING THE LID of the fish”!!)
  9. The fish is presented whole and is divided at the dinner table..

Enjoy… and thanks Hai for cooking for me yesterday : )

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