Chilli Ginger Steamed fish with Grilled Chinese broccoli

  • Prep Time
    15 mins
  • Cook Time
    10 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 1 ½ tablespoons sesame oil, divided
  • 1 tablespoon light soy sauce
  • 4 x 100g firm white fish fillets
  • 1 lemon, finely sliced
  • 2cm piece of ginger, finely grated
  • 1 red chilli, finely chopped (seeds optional)
  • 2 spring onions, white and light green parts, finely chopped
  • 1 bunch Chinese broccoli
  • Cooked white rice, to serve


  • 1 lemon, halved
  • 1 tablespoon Kecap Manis
  • ½ tablespoon chilli garlic sauce, such as Sriracha


This recipe utilises the Weber® Gourmet Barbecue System™ Wok accessory, for perfect steamed fish outside on your barbecue. This flavoursome dish is super quick to prepare, is healthy and delicious. Grilling the broccoli and lemon adds a delightful barbecued taste to the dish.

Step 1
Prepare the barbecue for direct cooking over medium-high heat (200-260°C) with a Wok. Fill the wok with 1 litre of water and place the wok lid on. Preheat the barbecue and wok for 10 minutes, or until the water is boiling.

Step 2
While the barbecue is preheating, in a medium dish, combine 1 tablespoon of the sesame oil, light soy sauce and fish fillets, toss to coat the fillets evenly. Arrange 4 rows of lemon slices in the steamer basket to sit the fillets on. Place the fish fillets on top of the lemon slices, leaving a gap between each fillet for the steam. Sprinkle the ginger, red chilli and spring onion on top of the fillets. In a separate medium dish, toss together the Chinese broccoli and remaining ½ tablespoon of sesame oil.

Step 3
Using heatproof gloves, remove the lid from the wok and sit the steamer basket inside, replace the lid and steam the fish fillets over medium-high heat for 8 to 10 minutes, or until the flesh is opaque in the centre but still moist; keeping the barbecue lid closed. Once cooked, remove the basket from the barbecue.

Step 4
While the fish is cooking, place the broccoli directly onto the cooking grill, around the wok and grill over direct medium-high heat for 4 minutes, turning halfway through the cooking time. Add the lemon halves (for the dressing) to the barbecue, cut side down on the cooking grill and grill over direct medium-high heat for 3 minutes, or until caramelised.

Step 5
To complete the dressing, squeeze the juice of the caramelised lemon into a small bowl and combine with the Kecap Manis and chilli garlic sauce.

Step 6
Serve the fish with the grilled broccoli, cooked rice and finish with a drizzle of the dressing.