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Thai Steamed Snapper

Serves 2 to 4
Time 25 min
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 (1.0-pound) skinless fillet of snapper or other white fish
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon canola oil
  • 1 tablespoon finely chopped fresh ginger
  • 1 green onion, thinly sliced
  • 2 Thai or serrano chiles, seeded and cut into very thin strips
  • Zest of 1 lime
  • 2 teaspoons fish sauce
  • Lime wedges
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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.

Serve with lime wedges.

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.
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  • 1 (1.0-pound) skinless fillet of snapper or other white fish
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon canola oil
  • 1 tablespoon finely chopped fresh ginger
  • 1 green onion, thinly sliced
  • 2 Thai or serrano chiles, seeded and cut into very thin strips
  • Zest of 1 lime
  • 2 teaspoons fish sauce
  • Lime wedges
Shop with Prime

Exclusively for Prime members in select ZIP codes.