Steamed Fish in Coconut Sauce

by Editorial Staff

White fish fillets are steamed in coconut sauce.

Summary

Course	Sauce
Servings (Default: 4)

Ingredients

White fish, fillet – 1 kg
Coconut milk – 400 g
Eggs – 3 pcs.
Kroeung paste – 80 g
Fish sauce (tuk trey) – 1 tbsp
Cane sugar or honey – 2 teaspoon.
Fresh cilantro (chopped) – 1 bunch
Cooked rice for garnish (optional)

Instructions

Cut the fish into 8 pieces.
Fill a wok or other large skillet halfway with water (bring to a boil). Place a grate above it, place a small frying pan on it (to make a steam bath).
In a bowl, beat coconut milk with eggs, sauces, and sugar, stir well.
Put the fish in the pan, which is located above the steam bath, pour the coconut mixture. Cover the frying pan with a lid, steam until the fish is fully cooked.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.