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Combi-Steam Spicy Eggplant

This recipe for steamed eggplant requires minimal preparation, just a quick soak in water with some vinegar to remove any bitterness and help the eggplant hold its shape. Then the sauce ingredients are assembled and poured over the eggplant and cooked in the Steam mode until tender.  The eggplant absorbs the flavors of the sauce and is finished with just a light drizzle of sesame oil for added flavor.

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1lb Chinese or Japanese eggplant, (3 - 4), chopped into bite-sized pieces

¼ cup of white vinegar

Water to cover


2 tbs soy sauce

2 tsp black vinegar

2 tsp oyster sauce

1 tsp sugar

2 tbsp chili crisp or chili sauce


3 cloves garlic, minced

2 scallions, finely chopped

Sesame oil for drizzling


Heat the oven in the Convection Steam mode 212°F.

Place the eggplant in a large bowl, add water to cover, and stir in the vinegar. Set aside for 3 - 10 minutes, then rinse thoroughly and squeeze out as much liquid as possible with your hands.

Place the eggplant in an oven-proof cooking container. Combine the sauce ingredients and pour over the eggplant.  Top with the minced garlic and scallions and a light drizzle of sesame oil.

Cook for 20 minutes or until tender.

Serves 4 - 6


Paul Tang

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Combi Steam Whole Fish

When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.


Paul Tang


Cooking the Fish

2 whole tilapia or striped sea bass,  scales and fins removed

1” piece of fresh ginger, thinly sliced

2 scallions, thinly sliced into 2” long diagonal strips

1 lemon, thinly sliced

2 tbsp soy sauce

2 tbsp sesame oil

Serving the Fish

1 small red Jalapeno chili pepper, cut into very thin circles

2 scallions, thinly sliced into 2” long diagonal strip

4 tbsp sesame oil, heated


Heat the oven in the Steam mode, 100% Humidity, 212 Degrees

Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.

Cut a few diagonal slits in the fish and place the fish in the prepared pan.

Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.

Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.

Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.

Heat the sesame oil until sizzling then pour it over the fish.

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