Simple. Colourful. Tasty.


  • Slice the mushroom and place in the separator. Sprinkle a little water on the mushrooms and heat using ‘Cooking’ setting for 5 minutes. Make fine juliennes with the spring onion greens. Keep aside for garnish.
  • Wash, scale and remove the innards of the fish. Rub salt on the fish.
  • Wrap the fish in foil or butter paper along with the other ingredients.
  • Pour 750 ml of water into the electric cooker bowl and bring to a boil using ‘Cooking’ setting. Place the fish on the steamer tray provided. Place the steamer tray on the cooker bowl and steam the fish for 20 minutes.
  • Remove lemon grass stalk before serving.
  • When done arrange the fish on a platter and arrange the garnish on top.


2 Whole Fish (500 gm each)
2 tsp Salt
¼ tsp Pepper
1” piece Ginger (diced fine)
1 stalk Lemon Grass
1 tsp Soya Sauce
1 tbsp Oil
1 tbsp Sherry (optional)


6-8 Lemon Slices
100 gm Oyster Mushrooms
2 stalks Spring Onion Greens