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How To Steam Or Pan-fry Your Beautiful Fish Fillet

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If you want tasty succulent fish then you can steam or pan-fry your fillet. Steaming and Pan-frying are two of the most popular methods of preparing a gorgeous fish fillet such as snapper.

So whether you crave the Asian technique of steaming with chilli and ginger, or the more classic crispy skin results achieved by pan-frying, Food Editor Lyndey Milan shows us two fool-proof methods, all in just a single four-minute video.

Have you tried Lyndey’s snapper fillet? Tell us in the comments below

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Written by Lyndey Milan

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz.

A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years.

Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted seven television series including Lyndey Milan’s Taste of Australia currently on 7TWO on Sundays at 1.30pm. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years!

Fresh with Lyndey Milan can be heard on 2UE 954’s Lunchtime Lowdown from 2 – 3pm every Thursday.

In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards.

She is also the Food editor of TheCarousel.com

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