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Steamed Fish in Spiced Lemon Butter

Curry Trade

Posted on February 05 2019

Steamed Fish in Spiced Lemon Butter Ingredients

  • White Fish Fillets of choice (orange roughy, Ling, Barramundi, Snapper all work well)
  • 30g butter
  • 1 lemon halved
  • 2 tbsp Curry Traders Asian BBQ Rub
  • 1 tbsp Coconut Cream


Heat BBQ plate

Depending on the size of fish fillet, tear enough aluminum foil into a rectangle piece that will surround the fish. Lay flat on the bench.

Place 15g of butter in m idle of foil.

Place fish on top of butter.

With a generous squeeze of half the lemon, saturate fish.

Coat fish with Curry Traders Asian BBQ Rub

Drizzle coconut cream from head to tail of fish

Place 15g butter on top of fish

Tear another piece of foil the same size as bottom piece, place on top of fish. Seal all the edges of foil to seal fish inside. This will create a steamboat.


Place fish on top of BBQ plate, when steamboat fills with steam and expands, take immediately of the plate and set aside for 5 mins – 10 mins (depending on the size of fillet)

Check to see if fish is cooked through before serving.

Serve with steamed greens/rice or salad.