Steamed Snapper with Ginger and Shallots
We all have nights when we are too tired to cook and want to eat something quick and easy. Well it doesn’t get much quicker than this recipe for steamed snapper with ginger and shallots, however you won’t be compromising on taste or nutrition!
Ingredients:
- Snapper - 600 g, fillets (or any other white fish that you like)
- Ginger - 2 tablespoons, finely grated
- Spring onion - 4, finely diced on the diagonal
- Green Chilli - 2, deseeded and finely sliced
- Oyster Sauce - 2 tablespoons (gluten free)
- Soy Sauce - 2 tablespoons (gluten free, organic)
- Rice wine - 1 tablespoon (Chinese or Japanese)
- Sesame oil - 3 teaspoons
- Peanut oil - 3 tablespoons (organic)
- Baby bok choy - 2 bunches (or pak choy)
Instructions:
- Line a bamboo steamer with baking paper. Rub the fish with the oyster sauce and place into the steamer. Steam fish over boiling water in a wok for around 5 - 7 minutes. This will depend on the thickness of the fish fillets.
- On the second tier of the bamboo steamer (or in a hot wok if you prefer to stir fry) add the bok choy and steam until just starting to wilt.
- Place the fish onto a serving dish and cover with the shallots, ginger, green chillies, soy sauce and Chinese rice wine.
- In a pan heat the sesame and peanut oil until very hot and almost smoking. Pour immediately over the fish.
- Serve with steamed Asian greens.
- Garnish with fresh coriander and black sesame seeds.
Teneille’s Tips
- Steaming is a fantastic way of cooking. It traps in the moisture, so your meals are succulent and tender!
- To reduce carbohydrates, I serve this dish on a bed of baby spinach rather than rice.
- Fish is great source of iodine, which is essential for proper thyroid function and thyroid hormone production. Australia is considered a mildly iodine deficient country by the W.H.O. Iodine is also an essential nutrient for children's brain development.
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