Steamed Snapper with Ginger & Scallions

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients
I first ate this Chinese-style steamed fish in a Hong Kong floating restaurant many years ago. If you’re feeling tired and weak, and your appetite is low, it really is the perfect thing. The...

Ingredients

  • 4 (4 ounce) fillets of snapper or other white fish (check for any unexpected pin bones before cooking)
  • ½ teaspoon sesame oil
  • ¼ cup low sodium soy sauce
  • 1 inch piece fresh ginger root, peeled and thinly sliced
  • 3 stalks scallion, white and light green parts only, thinly sliced

Vinaigrette:

  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon Dijon mustard
  • 1 stalk scallion, white and light green parts only, finely chopped

Nutrition Facts

Calories

134 cals

Fat

3 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g

Carbohydrates

3 g

Sugar

1 g

Fiber

1 g

Protein

25 g

Sodium

869 mg

Directions

  1. Set a petal steamer over a wide deep skillet or wok. Fill the pan with 1- 1½-inches of water. Cover and bring to a boil. (If you have a bamboo steamer, use that instead).
  2. Place the fish on a heat-proof plate and sprinkle with sliced ginger and scallions. Pour the sesame oil and soy sauce over it. Place on the prepared steamer. Cover and let steam until the fish is no longer opaque, anything from 10 to 20 minutes depending on thickness (see Ann’s tips).
  3. While the fish is steaming, whisk together all the ingredients for the vinaigrette.
  4. Carefully remove the plate from the steamer and serve with the broth that has formed on the plate and the vinaigrette.

Chef Tips

As a rule of thumb, cook fish for 10 minutes total per 1-inch thickness. Remember that the fish will keep on cooking after you remove it from the heat source, so don’t overdo it.

This dish can be cooked ‘en papillotte’ in the oven instead of steaming on a plate. All the ingredients for steps 1 tp 2 will stay the same, simply check our other recipes for method.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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