April 10, 2015

Steamed Whitefish With Fig Leaf Recipe

Steamed Whitefish With Fig Leaf Recipe

Fig trees are in abundance around us. We’re lucky that way, or at least I certainly consider us lucky. The figs have already become well-grown and we’re just waiting for them to turn. The concept of cooking meat and fish in wrapping is not a new one; it’s just that before aluminium foil people used what was around i.e. leaves and corn husks. The fig leaves give off a great aroma. 


Steamed Whitefish With Fig Leaf Recipe

Steamed Whitefish With Fig Leaf Recipe


  • Small fish fillets (we have used Alaskan white fish)
  • Garlic, sliced
  • Olive oil
  • 4 or 5 fig leaves for each fillet
  • Spice blend: I keep a blend of coriander, red pepper, cumin, turmeric, cinnamon and cardamom in our pepper grinder that I love to use.


  1. Wash the fig leaves and pat them dry.
  2. Overlap two leaves; the bottom of the leaves overlapping, with the top middle pointing out.
  3. Now overlap two more leaves and put them across the previous leaves (as shown in the Photo 1).
  4. Brush both sides of the fish with olive oil and place on the overlapped portion of the leaves.
  5. Cover in your spice blend/rub and place a few slivers of garlic on top.
  6. Pull the bottom leaves over first, then fold the middle leaves over the top.
  7. Secure with toothpicks, or alternatively you can use kitchen twine to tie them (see Photo 2)
  8. This makes great presentation for a dinner party. If using twine, place the twine down firm in a cross, then place the leaves on top. This will make it easy to just pull the twine up and tie it once wrapped.
  9. Steam for 7-10 minutes, depending on your fish.
Steamed Whitefish Prep

Photo 1

Steamed Whitefish Prep - 2

Photo 2

Other Variations

You could also grill the fish same way. Throw some potatoes and vegetable skewers on the grill and you have a meal!

Jen Moore
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