Steamed snapper with citrus sweet and sour sauce

This Japanese-style dish combines ginger and cilantro in a medley of flavours.
Recipe and photo provided by CanolaInfo.org
270 cal Serves 4
Prep time 0h 10m
Cook time 0h 10m
Total time 0h 20m
Snapper fillet resting on julliened zucchini, red pepper and carrots in a bamboo steamer

Ingredients

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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

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