Ginger and chilli steamed snapper fillets with Asian greens
- 3 large snapper fillets or 4 small-medium fillets
- 1/3 cup salt-reduced soy sauce
- 1 tsp caster sugar
- 2x spring onions, finely chopped
- 1 long chilli, thinly sliced
- Juice from ½ lime
- 1 tsp sesame oil
- 5cm piece of ginger, cut into matchsticks
- 2x baby pak choy
- Bunch of broccolini, cut into thirds
- 2 cups of Chinese broccoli, roughly chopped
- ½ cup loosely packed fresh coriander leaves
- 1 tsp black sesame seeds
- Rice to serve
READY TO COOK!
Make this recipe using our Steamy & Stock Pot
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- Combine soy sauce, sugar, spring onion, lime juice and half the chilli in a bowl and stir until the sugar dissolves. Set aside.
- Fill the 24cm Copenhagen pot 1/3 of the way up and boil on high heat.
- Add fish fillets to a Steamy insert, drizzle with sesame oil, and sprinkle with ginger. Place Steamy on top of the pot.
- Add vegetables to another Steamy insert and place on top of the fish-filled Steamy. Cover with lid.
- Cook vegetables for 5 minutes or until soft and tender. Remove Steamy from the stack.
- Cook fish with the lid on for 10-15 minutes or until fish is cooked through.
- Add rice and vegetables to a large serving plate. Top with fish. Spoon over the dressing and garnish with remaining chilli, coriander and sesame seeds.
Use alternative fish such as orange roughy or ocean trout.