Aromatic Steamed Haddock

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  Aromatic Steamed Haddock

 The fresh zingy flavour of the ginger compliments the steamed haddock perfectly. Just be careful not to over cook the fish, it should still be very moist and tender when it is served.  

Aromatic Steamed Haddock

Serves 4 


  • 4 x 150g skinless and boneless haddock fillets


  • 3 tablesp. extra-virgin olive oil
  • 2 tablesp. dark soy sauce
  • 2 garlic cloves, finely chopped
  • 2 teasp. freshly grated root ginger
  • 2 scallions, finely chopped
  • juice of ½ a lime

To Cook

Put the haddock fillets in the steamer. Cover tightly and steam for 8-10 minutes, depending on the thickness of the fillets: they should have turned opaque and be flaking slightly but is still moist. Remove onto warm plates and keep warm.

Place the pak choi in the steamer and steam for a minute or two.

Meanwhile make the dressing by whisking everything together in a small bowl.

Arrange the steamed haddock and pak choi on warmed plates and drizzle over the dressing to serve.

Serving Suggestions

Steamed pak choi or vegetables of your choice.

Chef's Tips 

To pack an even more powerful flavour punch to the dressing add some chopped fresh coriander and a splash of sesame oil. Before cooking check for bones by running your clean fingers over the surface and along the edges. The easiest way to pull them out is with a tweezers.

Other fish you could use: Whiting, hake or trout fillets

Nutritional Analysis per Serving

Protein: 37g 

Carbohydrates: 58g 

Fat: 12g 

Iron: 2.0 mg 

Energy: 482 Kcal