Recipe:

Thai Steamed Snapper

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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.

Ingredients

1 (1-pound) skinless fillet of snapper or other white fish
Salt
1 tablespoon vegetable oil
1 tablespoon finely chopped ginger
1 green onion, thinly sliced
2 Thai or serrano chiles, seeded and cut into very thin strips
Grated zest of 1 lime
2 teaspoons fish sauce
Cilantro leaves for garnish
Lime wedges

Method

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.

Nutrition

Per serving (about 6oz/174g-wt.): 200 calories (60 from fat), 7g total fat, 1.5g saturated fat, 31g protein, 1g total carbohydrate (0g dietary fiber, 0g sugar), 55mg cholesterol, 500mg sodium

Tags: Thai, Asian, Wheat Free, Sugar Conscious, Gluten Free, Dairy Free

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