+ the healthy chef recipes +

Steamed White Fish In Ginger + Turmeric


This is a delicious recipe from my book Perfect Digestive Health. I love the simplicity of the dish and the extraordinary flavour that marries so well with any type of seafood, especially delicate proteins such as fish.  You can choose to steam the fish in the classic French style en papilotte, that basically means “cooked in a bag”.  This method allows the food to hold in moisture and flavour as it steams inside it’s little pouch and it’s a clean and healthy way of cooking fish.  You can also wrap the fish in banana leaf if you can get it which makes for a wonderful presentation.  If you don’t have a steamer, you can also braise the fish in a frypan, adding a little splash of coconut water and then adding a lid to enhance the steaming effect.


Curcumin is the active ingredient in turmeric, responsible for the distinct yellow colouring and the impressive list of health properties. Curcumin is anti-inflammatory, antioxidant, anti-bacterial, detoxifying and amazing for digestive health. Turmeric has been linked to the prevention of cancer cell growth and management of inflammatory conditions such as arthritis, asthma, eczema and inflammatory bowel disease. It is a nutritional powerhouse, rich in manganese, zinc, B group vitamins and iron. Coriander is a beautiful aromatic herb that really nurtures the body. Coriander can help to relieve nausea, support liver function and fight inflammation. Studies have shown that ginger has potent antioxidant, anti-inflammatory and antimicrobial properties. It helps to boost immune function and combat cellular damage. This gut-friendly spice stimulates digestion, gut motility and bowel function while helping to relieve bloating, cramping and nausea.

+ ingredients & methods +

ingredients (Serves 2)

1 tablespoon grated fresh galangal or ginger – I used galangal
1 tablespoon turmeric, grated
2 cloves garlic, smashed
1 tablespoon tamari soy sauce
2 tablespoons olive oil
generous pinch of ground black pepper
2 x 200 g pieces white fish fillets (wild snapper or any white fish of your choice)
1 lime
1 bunch coriander – leaves and stalk finally chopped
1/4 cup water or coconut water (if braising)




  1. Combine ginger, turmeric, garlic, tamari, lime juice and olive oil in a bowl.  For a smoother paste, I love using my mortar which combines the ingredients perfectly.
  2. Fold in the finely chopped coriander root.
  3. Add the fish fillet and coat well.
  4. Wrap the fish individually using baking paper, foil or banana leaf. Make sure it is really well sealed into a lovely neat little pocket.
  5. Steam the fish for 10 minutes until cooked through and remove from the heat.
  6. Serve immediately with your choice salad or vegetables.  I love my warm broccoli salad with kale, lime and roasted tamari almonds.
+ notes & inspiration +

Use saffron in place of turmeric.

Monte au beurre 1 teaspoon butter or coconut cream right at the end for a richer more decadent sauce.
Vegetarians can use organic silken tofu or tempeh in place of the fish.

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