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
Step 1In 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 2Preheat 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 3Meanwhile, 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 4Pour 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.
Per serving (1 of 4)
- 24 g
- 90 mg
- 686 mg
- Total fat
- 10 g
- Saturated fat
- 1 g
- 40 mg
- 16 g
- 2 g
- 9 g
- Added sugars
- 0 g
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