Steaming requires no added fat and is a simple and healthy way to cook fish fillets. If you line your steamer with a large lettuce leaf or two and place the snapper on top, you can skip using the glass dish as directed -- and your fish will be ready a few minutes sooner.
Credit: Living Principal by Victoria Principal
- 1 to 2 pounds snapper or snapper fillets
- 1 tablespoon sesame oil
- 1 teaspoon white vinegar
- 2 teaspoons mustard powder
- 1 tablespoon white wine
- 1/8 teaspoon ground ginger
- 8 scallions, minced
- 2 tablespoons low-sodium beef bouillon
In a large skillet or wok, pour water to a depth of 3/4 inch. Place a steamer over the water and bring to a boil. Place the fish in a glass casserole set on top of the steamer. Lower the heat, cover tightly and cook for 15 minutes.
Just before the fish is done, combine and heat the remaining ingredients.
Remove the steamed fish to a serving dish and stir the remaining juices into the sauce. Pour the mixture over snapper and serve.
Bamboo steamers absorb excess moisture and retain heat well. Shop for a bamboo steamer.
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