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Steamed Fish Recipe

Serves 2


  • 1 lb frozen catfish, trout or flounder fillets, thawed
  • 4 medium mushrooms, sliced
  • 1 slice bacon, cooked and crumbled, or bacon bits
  • 4 green onions, chopped
  • 1 small rib celery, chopped
  • 1 thin slice fresh ginger, chopped
  • 1 tbsp dry white wine, or grapefruit juice
  • 1 tsp soy sauce, or lemon juice
  • 1 tsp Worcestershire sauce
  • 1 dash hot red pepper sauce (optional)


1. Place half the fillets or 2 trout on a plate.
2. Combine mushrooms, bacon, onion, celery, and ginger in a small bowl.
3. Spread each fillet with half the filling; top with remaining fillets, overlapping pieces, if necessary. Or, if using whole trout, stuff each trout with part of the mixture.
4. Sprinkle any remaining stuffing around the trout.
5. Combine wine, soy sauce, Worcestershire, and red pepper seasoning; spoon over fish.
6. Cover and steam over low heat for 15 minutes, or until fish flakes easily.
7. Add 1 inch water to saucepan; place plate with fish on top of cans, cover, and you are ready to steam on top of stove.


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Main Ingredient:Seafood
Course:Main Dish
Preparation Method:Steaming

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