Steamed Snapper with Ginger, Lime, and Cilantro

Ingredients

• Ginger root

  Raw

  1 tbsp or 6g

• Clam and tomato juice

  Canned

  2 fl oz or 60g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Fresh cilantro

  Coriander leaves, raw

  5 tbsp or 5g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

• Fish sauce

  Ready-to-serve

  1 tsp or 6g

• Lime juice

  Raw

  2 tbsp or 30g

• Snapper

  Fish, mixed species, raw

  2 fillet or 436g

Directions

1. Peel and finely grate ginger. Finely chop cilantro.
2. Mix 3 tablespoons cilantro and next 7 ingredients in small bowl to blend. Set aside. Pour enough water into large pot to reach depth of 1 inch. Add steamer rack or basket. Top with 9-inch-diameter glass pie dish. Bring water to boil.
3. Place fish in pie dish. Pour cilantro sauce over. Sprinkle with salt and pepper. Cover pot; steam fish just until opaque in center, about 6 minutes for snapper and 8 minutes for halibut. Serve with sauce; garnish with 2 tablespoons cilantro.
4. To peel and grate fresh ginger: Using a small knife, peel away the thin, light-brown skin from the portion needed. Then rub the peeled ginger back and forth over the raised bumps of a small porcelain ginger grater (found at Asian markets).
5. *Available in the Asian foods section of many supermarkets, at some specialty foods stores, and at Asian markets.

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