close
Advertisement
Shop Now
Magazine
 

Asian steamed fish

Low–fat fish and vitamin–packed vegetables are cooked using one of the most healthy of all cooking techniques – steaming. Lightly flavoured with ginger, soy sauce and white wine, this satisfying meal is so easy to prepare you will want to enjoy it all the time.

Asian steamed fish

Ingredients

  • 750 g (1½ lb) skinless, boneless firm white fish fillets, such as snapper
  • 2 tablespoons salt–reduced soy sauce
  • 2 tablespoons white wine or sake
  • 2 cm (¾ inch) piece fresh ginger, finely sliced
  • 2 carrots, cut into thin matchsticks
  • ⅔ cup (60 g) sliced snow peas (mangetout)
  • ½ yellow capsicum (bell pepper), seeded and cut into thin matchsticks
  • lemon wedges, to serve

Preparation

  1. Place the fish in a baking dish that will fit on a rack inside a large frying pan or in the top of a steamer basket.
  2. Combine the soy sauce and white wine or sake and pour over the fish.
  3. Top with the ginger and carrot.
  4. Fill the pan with water so that it is about 2.
  5. 5 cm (1 inch) deep and bring to a simmer.
  6. Place the rack or steamer basket in the pan.
  7. Place the baking dish on the rack, cover, and steam the fish for 5–6 minutes.
  8. Add the snow peas and capsicum to the dish, re–cover, and continue steaming for about 5 minutes, or until the fish flakes easily when tested with a fork and the vegetables are just tender.
  9. Divide the fish among serving plates, scatter some of the vegetables on top, and serve with lemon wedges on the side.

Serves 4
Preparation: 15 minutes
Cooking: 10 minutes



Source:

Low Fat No Fat Asian Cooking

Click here for more cookbooks...

More Recipes

Stuffed Thai omelette

Stuffed Thai omelette

For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.

Sweet couscous

Sweet couscous

Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.

Tomato and pecorino clafoutis

Tomato and pecorino clafoutis

For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.

Turkish eggplant and yogurt dip

Turkish eggplant and yogurt dip

Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetable crudités, the dip makes a delicious snack or starter.

Pecan waffles with maple and blackberry sauce

Pecan waffles with maple and blackberry sauce

Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. To make these, you will need a waffle iron that can be used on the stove or an electric waffle maker.

Advertisement