Steamed Snapper with Ginger, Lime, and Cilantro |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Low-fat, low-cal: Steaming helps preserve the flavor and nutrients of the fish without adding extra fat or calories. Ingredients:
5 tablespoons chopped fresh cilantro, divided |
1/4 cup bottled clam juice |
2 tablespoons fresh lime juice |
2 tablespoons chopped green onion |
1 tablespoon grated peeled fresh ginger (see tip below) |
1 tablespoon soy sauce |
1 tablespoon toasted sesame oil |
1 teaspoon fish sauce (such as nam pla or nuoc nam) |
2 6- to 8-ounce red snapper fillets or halibut fillets |
Directions:
1. Mix 3 tablespoons cilantro and next 7 ingredients in small bowl to blend. Set aside. Pour enough water into large pot to reach depth of 1 inch. Add steamer rack or basket. Top with 9-inch-diameter glass pie dish. Bring water to boil.
2. Place fish in pie dish. Pour cilantro sauce over. Sprinkle with salt and pepper. Cover pot; steam fish just until opaque in center, about 6 minutes for snapper and 8 minutes for halibut. Serve with sauce; garnish with 2 tablespoons cilantro.
3. To peel and grate fresh ginger: Using a small knife, peel away the thin, light-brown skin from the portion needed. Then rub the peeled ginger back and forth over the raised bumps of a small porcelain ginger grater (found at Asian markets).
4. *Available in the Asian foods section of many supermarkets, at some specialty foods stores, and at Asian markets.
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