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Oriental Steamed Haddock

This combines some fresh and piquant flavours with just a hint of heat from the chilli. Don’t worry if you don’t have a steamer. Put the plate in a colander, covered with a lid, over a pan of simmering water.

How to Make Steamed Haddock

  1. Arrange the beans and pak choi on a plate and place the haddock fillets on top. Season lightly with black pepper. Put the plate inside a large steamer basket and place over a pan of simmering water.
  2. Steam, covered, for 6–10 minutes until the vegetables are just tender and the haddock is cooked through and translucent.
  3. Meanwhile, mix together the soy sauce, balsamic vinegar, lime juice, spring onions and chilli in a small bowl to make a dressing.
  4. Arrange the vegetables and haddock on 2 serving plates and drizzle the dressing over the top. Serve hot.


• You can substitute firm-fleshed cod fillets in place of the haddock.

• Vary the vegetables: choose from mangetout or sugar snap peas, cabbage, spring greens, curly kale or asparagus.


• On Steps 3 and 4, serve with plain boiled rice (50g dry weight per portion) and 1 tablespoon sweet chilli sauce.