Fresh/flash frozen fish is needed for this recipe. It will be fabulous if you have a fresh fish market near you (like Pike Place Market in Seattle). In my picture, I am using the Barramundi. It is known as the Asian Sea Bass. If you do not have a Barramundi, you could substitute it with the Halibut or Sea Bass. This dish is perfect with white rice. 


  • 200g Fillet; thawed
  • 2 Red Chilli Padi; chopped
  • 2 Green Chilli Padi; chopped
  • 2 tbsp Garlic; minced
  • 5 tbsp Fresh Lime Juice (big green lime)
  • 2 tbsp Coconut Sugar/Palm Sugar diluted in 1 tbsp Hot Water
  • 2 tbsp Fish Sauce
  • 1-2 sprigs of Cilantro/Chinese Coriander 
  • 2 tbsp Peanut Oil
  • sprinkle of Sea Salt


  1. Towel dry the fully-thawed fish fillet. Score the fish on the skin side. Sprinkle with salt on both sides.
  2. Put Fillet skin side up on a steaming plate (no holes) on the steaming rack in the with at least 1 cup of water.
  3. Set ‘Steam’ on the IP and steam for 2 mins on low pressure. Do an immediate release.
  4. -or- Steam on the stovetop for 8-10 mins.
  5. While the Fillet is cooking, prepare the sauce. Mix Green and Red Chilli Padi with Lime Juice, minced Garlic, dissolved Sugar and Fish Sauce. Set aside.
  6. Remove Fillet and transfer the fish to a serving plate, skin side down. Reserve the ‘fish juice’.
  7. Add 2 tbsp of fish juice (the liquid collected on the steaming plate) to your Lime Chilli mixture and drizzle over the Fillet. 
  8. Heat the Peanut Oil till sizzling. Do not let it burn. Drizzle over the fillet.
  9. Garnish with Cilantro/Chinese Coriander.
  10. Serve hot.

Tuck in! 🤗

**Frozen fish can only be used if using the IP, you will need to add an extra of 1-3 mins depending on the thickness of the fish.