Asian Steamed Fish Fillets with Vegetable Sticks
The snow peas in this recipe don’t just taste fantastic; they contain a nutrient called coumestrol, which is thought to reduce risk for stomach cancer. They also offer anti-inflammatory benefits.
Best Health magazine, January/February 2014; Image: Travis Rathbone
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 4 halibut or other firm-fleshed white fish fillets (total 11/2 lb./750 g)
- 2 tbsp low-sodium soy sauce
- 2 tbsp white wine or sake
- 1 small knob peeled fresh ginger minced
- 2 medium carrots cut into long matchsticks
- 2 oz snow peas cut in halves lengthwise
- 1/2 yellow bell pepper seeded and cut into long matchsticks
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Place fillets in a small, shallow baking dish that will fit inside a large, deep skillet. In a small bowl, stir together soy sauce and wine. Pour over fish. Top with ginger and carrots; set aside.
- Fill skillet with about an inch of water. Bring to a simmer. Place a wire rack in the skillet.
- Place baking dish containing the fish on the wire rack, and cover. Steam for five to six minutes.
- Add snow peas and yellow pepper to the baking dish and again cover it. Steam until fish flakes when touched with a fork and vegetables are crisp-tender, about five minutes. Serve immediately.
Recipe Notes
Per serving: 175 calories, 32 g protein, 7 g carbohydrates, 3 g total fat (0 g saturated fat), 45 mg cholesterol, 2 g fibre, 389 mg sodium.
