Steamed Fish w/ Chilli & Ginger
Ingredients:
2 baby bok choy (300g), quartered
4 snapper cutlets (800g)
10cm piece fresh ginger (50g), cut into 4cm strips
2 green onions, cut into 4cm strips
1/4 cup (60ml) tamari
1 tsp sesame oil
1 fresh large red chilli, thinly sliced
1 cup loosely packed fresh coriander leaves
Method:
1. Place bok choy on a large heatproof plate inside a bamboo steamer; top with fish. Sprinkle ginger & onion over fish, then spoon over tamari & oil. Cover steamer & steam fish for about 5 mins or until just cooked through.
2. Serve fish topped with chilli & coriander.
Serves: 4
Per Serve: 4.9g total fat ( 1.3g saturated fat); 823kJ (197 calories); 2.3g carbohydrate; 34.8g protein; 1.8g fibre.
Ingredients:
2 baby bok choy (300g), quartered
4 snapper cutlets (800g)
10cm piece fresh ginger (50g), cut into 4cm strips
2 green onions, cut into 4cm strips
1/4 cup (60ml) tamari
1 tsp sesame oil
1 fresh large red chilli, thinly sliced
1 cup loosely packed fresh coriander leaves
Method:
1. Place bok choy on a large heatproof plate inside a bamboo steamer; top with fish. Sprinkle ginger & onion over fish, then spoon over tamari & oil. Cover steamer & steam fish for about 5 mins or until just cooked through.
2. Serve fish topped with chilli & coriander.
Serves: 4
Per Serve: 4.9g total fat ( 1.3g saturated fat); 823kJ (197 calories); 2.3g carbohydrate; 34.8g protein; 1.8g fibre.