Steamed Red Snapper with Ginger Root

Steamed Red Snapper with Ginger Root

Health Rating
Prep Cook Ready in Servings
15 min 15 min 30 min 2


2 sprig Cilantro (coriander)
4 piece, 1-inch Ginger root
1/2 tbsp Rice wine vinegar
1/2 tsp Salt
1 fish (1300gm) Snapper, raw (Red-Snapper)
2 tbsp Soy sauce
1 tbsp Sunflower oil
2 green onion (stem) Green onion, scallion, ramp


Rinse and drain fish.

On both sides of fish, cut deep incisions across width at 3 cm (1") intervals.

Sprinkle with salt inside and out.

Cut spring onions into 2 or 3 sections, then slice lengthways into thin strips. Julienne ginger slices. Insert spring onions and ginger into incisions – any excess can be placed inside fish.

Place fish in a steamer. Steam on a medium heat for about 10 minutes.

Place fish on a serving dish.

Mix soy sauce and vinegar and pour over fish.

Remove water from wok (or skillet). Add oil to wok, heat till sizzling and pour over fish.

Garnish with chopped coriander and serve.

Nutrition Facts

Per Portion

Calories 294  
Calories from fat 90  
Calories from saturated fat 11.4  
Total Fat 10.0  g
Saturated Fat 1.3  g
Trans Fat 0.0  g
Polyunsaturated Fat 3.0  g
Monounsaturated Fat 4.5  g
Cholesterol 77  mg
Sodium 1976  mg
Potassium 1071  mg
Total Carbohydrate 5.9  g
Dietary Fiber 0.7  g
Sugars 0.8  g
Protein 45  g

Dietary servings

Per Portion

Meat 2.3
Vegetables 0.7

Energy sources

Pygal 1% 382.128478281 90.7805141475 8% 402.64683201 94.2880243528 30% 454.154752644 161.240324451 61% 309.803004792 189.19595759 8% 30% 61% Alcohol Carbohydrates Fat Protein


An Asian inspired receipe with a rich source of heart healthy marine omega-3 fats. Serve over parboiled rice for a complete meal.
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