Thai Steamed Snapper

Thai Steamed Snapper

Serves 2 to 4

This light seafood recipe is perfect for the summer. Serve with cilantro-spiked steamed rice and veggies on the side, if you like.

  • 1 (1-pound) skinless fillet of snapper or other white fish
  • Salt
  • 1 tablespoon expeller-pressed canola oil
  • 1 tablespoon finely chopped ginger
  • 1 green onion, thinly sliced
  • 2 Thai or serrano chiles, seeded and cut into very thin strips
  • 1 lime, Grated zest of
  • 2 teaspoons fish sauce
  • Cilantro leaves for garnish
  • Lime wedges
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Arrange a steamer basket or cake rack in a large wok or deep skillet and add enough water to reach just below the rack; set aside.

Place fish on a large piece of oiled parchment paper and season with salt. Heat oil in a small skillet over medium-high heat. Add ginger, green onions and chiles and cook, stirring frequently, until fragrant but not browned, about 1 minute. Stir in lime zest and fish sauce and cook for about 10 seconds more. Pour mixture over fish and wrap up parchment paper snugly to form a packet.

Carefully transfer fish to rack in wok or skillet. Bring water to a simmer over medium heat, cover and steam until fish is just cooked through, 8 to 10 minutes. Carefully remove parchment packet from wok and transfer to a large plate. Garnish with cilantro and lime wedges.

Nutritional Info: 
Per Serving:200 calories (60 from fat), 7g total fat, 1.5g saturated fat, 55mg cholesterol, 500mg sodium, 1g carbohydrate (0g dietary fiber, 0g sugar), 31g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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