Nothing says healthy summer meal like a steamed fish. Infused with fresh herbs and spices and an Asian-inspired sauce, this fish is moist, delicious and light. It’s also quick and easy to make.
Steamed Asian-style red snapper
Prep 10 minutes
Cooking 15 minutes
I kg red snapper, cleaned and descaled
2 garlic cloves, smashed and sliced
5cm piece of ginger, grated
1 lemongrass stalk, sliced,
1-2 kaffir lime leaves, sliced
2-3 bird’s-eye chillies, sliced
¼ cup kecap manis
¼ cup soy sauce
1 tbs fish sauce
Fresh coriander, to serve
Rice, to serve
Chilli jam, to serve
- Place the snapper on a large dish. Combine the garlic, ginger, lemongrass, lime, leaves and chilli in a bowl. Stuff some of the mixture in the cavity of the fish and sprinkle some on top of the fish.
- Combine the kecap manis, soy sauce and fish sauce in a jug and pour over the fish. Squeeze the lemon over the fish. Place in the fridge to marinate for 30 minutes or so.
- I used a wok to steam the fish as I don’t have a fish steamer. Place about 5cm of water in the base of the wok and place your steaming tray on top. Add the fish to the tray and pour any remaining sauce on top of the fish. Place lid on wok and cook on high heat for 12-15 minutes or until fish is cooked.
- Remove fish from wok and place on a serving tray. Pour any remaining sauce/water into a jug. Top fish with fresh coriander. Serve with rice and a dollop of chilli jam.