This simple steamed Plaice Fillet recipe has a tasty Asian twist with soy sauce, spring onions. Do not worry if your kitchen does not have a  fancy fish steamer to hand all you need is a roasting dish and a plaice fillet sized plate that will fit inside it, plus some kitchen foil.

Plaice Fillets

Plaice is on of the most popular flat fish in the UK and around Europe. As  flat fish it is adapted for living on the sea bed where it feeds on clams, crabs and other shellfish. They tend to feed at night in shallow water, during the day they bury themselves in the sand. It has a distinctive brown skin with bright orange spots, the underside is white. On our counter you will see we sell the white and dark plaice fillets separately. Alternatively you can by a whole fish and we can fillet it for you. There is quite a variety in size so you may find that one fillet is enough for two. Plaice has a fine, moist texture, bright white colour and a subtle but distinctive sweet flavour.

This recipe is for two people and takes about 30 minutes to prepare and cook.

Steamed Plaice Fillet Ingredients

1 large place fillet from Walter Purkis & Sons

Two large carrots

Six Spring Onions

Root of Fresh Ginger – optional

Seasame Oil

Soy Sauce

Steamed Plaice Fillet Cooking Method

  • Slice your vegetables longways as thinly as possible and if you are using, grate a couple of teaspoons of fresh ginger.
  • You can cook your fish wrapped in a foil or cooking parchment parcel. Sprinkle half of the chopped vegetables (and Ginger) into the bottom, put the plaice fillet on top and then the remaining carrot and spring onion.
  • Sprinkle with sesame oil then add a generous amount of soy sauce. Then seal up your parcel and put in your steamer which should be already boiling. Cook for 8 to 10 minutes or until the fish is soft and flakes easily.
  • If you do not have a steamer you can create your own. Pour hot water into a roasting dish. Next put in a plate with your place fillet parcel on top – rest on a trivet or similar to keep it out of the water. Cover the pan with foil to keep in the steam. Heat the pan on the hob to bring water to the boil then place in a hot oven.
  • This dish will go well with some light  greens such as spinach, broccoli or some pak choi would be very appropriate.