This is an incredibly healthy, light & delicious way of preparing white fish. The moist heat from steaming helps the fish retain its natural sweet flavour. In 10 -15 minutes, the fish is perfectly cooked and ready to serve on the table with your favourite asian greens.
You can now shop for snapper fillets or other white fish fillets online and recreate this recipe at home. Browse on our website at Manettas Seafood Market – simply enter your suburb and you will see hundreds of products available in your area.
Add water into the wok or pot, making sure the bamboo steamer can sit on top of the wok or pot with some space between the water and the steamer. Bring the water to boil.
Line bamboo steamer with baking paper and place the fish on the top. Season snapper fillets with salt & pepper, sprinkling spring onions and ginger over the fish.
Place the bamboo basket with the fish on top of the steaming wok or pot with boiling water. Cook for 10 – 15 minutes, checking every couple of minutes.
Heat a small saucepan to medium to high heat. Combine soy sauce, water, sugar, sesame oil, rice wine, garlic and spring onions in a small saucepan. Stirring the suace occasionally until it brings to a sizzling boil. Set aside.
Remove fish from steamer and spoon over the warm sauce. Serve with hot steamed rice and a side of asian greens (bok choy, nappa cabbage, choy sum).
Fish is done when it flakes easily and is no longer translucent. The fish will continue to cook after you remove it from the heat.
Alternative species: Barramundi, Blue-Eye Trevalla, Mahi Mahi, Bass Groper, Sea Bream.
This is an easy dish to barbecue for a crowd. The swordfish can be put in the marinade several hours ahead of time and any Mediterranean-style vegetable can be used including eggplant, capsicum and onion.
This baked whole snapper recipe is perfect when having family and friends over for dinner. Simple ingredients is all you need when cooking this wholesome snapper, this dish leaves you a crispy-on-the-outside and an oh-so-gooey-in-the-middle fish.
Steamed Barramundi is a quick way to cook the fresh fish, without the need for oil, and it keeps food moist and flavoursome. It brings out the mild flavour and extremely moist texture in the fish.
This thai style coconut fish curry is packed with spices and makes a simple yet satisfying mid-week meal.
This Crispy Skin Salmon Recipe is Delightfully tangy and crispy all in one mouthful. The combination of salmon, the crispy skin and the fresh citrus on the flesh, packs a punch of flavour in your mouth. Perfect for any day of the week and very simple to grill. Health and simple cooking made tasty.
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Experience the freshness of the fish markets at home