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

If you’re feeling tired and weak, and your appetite is low, this fish really is the perfect thing. The soy, ginger and scallion are steamed along with the fish, giving it a delicate, clean...


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, or see Chef Tips)..)
  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.
  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 papillote” in the oven instead of steaming on a plate. All the ingredients for steps 1 to 2 will stay the same — look for our “en papillote” recipes for more details on the method.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.


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