4 servings / 20 min
Prep 10 min / Cook 10 min
Citrus sweet and sour sauce:
- 1/2 cup (125 mL) lime juice
- 1/2 cup (125 mL) plain rice vinegar
- 2 tbsp (25 mL) granulated sugar
- 1/4 tsp (1 mL) red chili flakes
- 1 tsp (5 mL) coriander seeds
- 1/2 cup (125 mL) white wine
- 2 cilantro stems, leaves removed and reserved for later use
- 4 snapper fillets, skin on, deboned, about 4 oz (125 g) each
- 1/4 cup (50 mL) fresh ginger, peeled and julienned very thin
- 20 leaves fresh cilantro
- 2 tbsp divided plus 1 tsp (25 mL, 5 mL) canola oil
- 2 carrots, cut into 2 x 1/4-inch (5 x 1/2-cm) pieces
- 2 zucchini, cut into 2 x 1/4-inch (5 x 1/2-cm) pieces
- 2 red bell peppers, cut into 2 x 1/4-inch (5 x 1/2-cm) pieces
- 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.
- 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.
- 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.
- 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 info per serving (1 of 4)
- Calories 270
- Protein 24 g
- Total fat 10 g
Saturated fat 1 g
Cholesterol 40 mg
- Carbohydrates 16 g
Fibre 2 g
Sugars 9 g
Added sugars 0 g
- Sodium 90 mg
- Potassium 686 mg