Serves 3 - 4
Prep Time: 7 minutes
Cook Time: 15 minutes
Total Time: 22 minutes
Ingredients:
- 4 fish fillets (such as red snapper), about 4 - 6 ounces each fish , or 2 larger fish about 8 - 12 ounces each
- 2 tablespoons Chinese rice wine, dry sherry, or mirin
- 1 tablespoon soy sauce
- 1/4 - 1/2 teaspoon Asian sesame oil, according to taste
- 1 1-inch slice of fresh ginger, peeled, cut into thin slices
- 1 spring onion (scallion, green onion), white and green parts, lightly crushed with the back of a knife or cleaver
- .
- Optional Garnishes:
- Chopped cilantro
- Lemon cut into wedges
Preparation:
Prepare the wok for steaming. Rinse the fish fillets and pat dry with paper towels. In a small bowl, whisk the rice wine, dry sherry, or mirin with the soy sauce and sesame oil.
Place the fish fillets on a deep, heat-proof plate that will fit inside the steamer basket. Pour the rice wine mixture over the fish. Lay the ginger slices and the crushed spring onion over top.
Cover and steam the fish over high heat until the fish is opaque and flakes easily with a fork (10 - 15 minutes). Serve immediately, garnished with the chopped cilantro and lemon wedges if using.
Nutritional Breakdown for Steamed Fish (based on 4 servings of 6 ounces fish each) Each serving contains: Calories 157, 3 g Carbohydrates, 31 g Protein, 2 g Total Fat, 73 mg Cholesterol, trace dietary Fibre, 232 mg Sodium, 774 mg Potassium.
Place the fish fillets on a deep, heat-proof plate that will fit inside the steamer basket. Pour the rice wine mixture over the fish. Lay the ginger slices and the crushed spring onion over top.
Cover and steam the fish over high heat until the fish is opaque and flakes easily with a fork (10 - 15 minutes). Serve immediately, garnished with the chopped cilantro and lemon wedges if using.
Nutritional Breakdown for Steamed Fish (based on 4 servings of 6 ounces fish each) Each serving contains: Calories 157, 3 g Carbohydrates, 31 g Protein, 2 g Total Fat, 73 mg Cholesterol, trace dietary Fibre, 232 mg Sodium, 774 mg Potassium.
