Steamed Basa Fish with Garlic & Chili

This Steamed Basa Fish with Garlic & Chili is a perfect balance of lightness and bold flavor. Tender fish, crisp vegetables, and a rich garlic soy sauce come together in one simple steaming process. It’s healthy, quick, and ideal for everyday home cooking.

Ingredients

Serves 2–3

• 2 basa fish fillets
• 150g baby napa cabbage
• 120g enoki mushrooms
• 3 bird’s eye chilies (finely chopped)
• 4 cloves garlic (minced)

Seasoning:

• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp cooking wine
• 1 tbsp cornstarch
• A drizzle of olive oil

Instructions

Step 1: Prep the Ingredients

• Trim off the roots of the enoki mushrooms and rinse well
• Wash the baby napa cabbage and set aside

Step 2: Marinate the Fish

• Cut the basa fillets into bite-sized pieces
• Add 1 tbsp cornstarch and 2 tbsp cooking wine
• Mix well and let marinate briefly

Step 3: Prepare Aromatics

• Mince the garlic into a paste
• Finely chop the chilies

Step 4: Assemble the Dish

• Layer napa cabbage and enoki mushrooms evenly on a plate
• Place the marinated fish pieces on top

Step 5: Make the Garlic Chili Sauce

• Heat a small pan with a little oil
• Add half of the garlic and sauté until golden and fragrant
• Add the remaining garlic and chopped chilies, stir until aromatic
• Add soy sauce and oyster sauce, mix well

Step 6: Add Sauce

• Evenly pour the garlic chili sauce over the fish and vegetables

Step 7: Steam

• Add water to your steamer (above the minimum level)
• Steam for 20 minutes until fully cooked

Step 8: Serve

• Carefully remove from the steamer
• Serve hot and enjoy the rich aroma and tender texture

Tips for Best Results

• Don’t over-marinate the fish—10–15 minutes is enough
• Layer vegetables at the bottom to absorb the flavorful juices
• Use fresh garlic for the best aroma and depth