Steamed snapper with citrus sweet and sour sauce
This Japanese-style dish combines ginger and cilantro in a medley of flavours.
270 cal
Serves 4
Prep time
0h 10m
Cook time
0h 10m
Total time
0h 20m
Ingredients
Directions
-
Step 1
In saucepan, combine sauce ingredients. Simmer on medium heat 5 to 8 minutes or until sugar has fully dissolved. Remove cilantro stems and set aside. -
Step 2
Preheat bamboo steamer over wok or large pot containing water. The water level should remain below the bottom of the steamer basket. Lay out each snapper fillet skin side up and sprinkle even amounts of ginger and spread five cilantro leaves on top of each fillet. Cook on high 6 to 8 minutes. -
Step 3
Meanwhile, add 1 tbsp (15 mL) canola oil to hot sauté pan and cook carrots 3 minutes. Add zucchini and bell peppers and cook until tender. Set aside and to keep warm. -
Step 4
Pour 1/4 cup (50 mL) sauce on serving dish and arrange vegetables in alternating rows. Place steamed fish on top, skin side down. Heat second tbsp (15 mL) plus 1 tsp (5 mL) canola oil until very hot and spoon 1 tsp (5 mL) over each fish fillet (be cautious as canola oil will splash). Serve hot.
Nutritional information
Per serving (1 of 4)
- Calories
- 270
- Protein
- 24 g
- Sodium
- 90 mg
- Potassium
- 686 mg
- Total fat
- 10 g
- Saturated fat
- 1 g
- Cholesterol
- 40 mg
- Carbohydrates
- 16 g
- Fibre
- 2 g
- Sugars
- 9 g
- Added sugars
- 0 g
