Red Snapper with Vegetables

Red Snapper with Vegetables
25 min.
35 min.
Ready in


for 4 each
2 Carrots
2 Scallions
1 Fennel
1 Garlic clove
2 centimeters fresh Ginger root
3 tablespoons Sesame oil
3 tablespoons light Soy sauce
½ Lime
4 pieces Red snapper each 160 grams (uniform thickness, if possible)
freshly ground Pepper
cilantro leaf (for garnish)
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Preparation steps

Step 1/5

Peel carrot and cut into julienne slices approximately 4-5 cm (approximately 2 inches) long. Rinse scallions, trim and cut diagonally into 1 cm (approximately 1/2 inch) pieces. Cut fennel bulb in half, remove stalk and then cut into thin strips. Mix all prepared vegetables together in a bowl. 

Step 2/5

Boil a little water boil in a steam cooker. Peel garlic and ginger and finely dice both. Mix garlic and ginger in a bowl with sesame oil, soy sauce and lime juice. Sprinkle ginger mixture over about half of chopped vegetables and spread evenly on a steamer (or steam basket).

Step 3/5

Rinse fish and pat dry. Carve fish skin in a diamond pattern and season with salt and pepper on both sides. Place fish with skin-side up on vegetables. Drizzle with remaining sauce and put in the steam cooker. Steam for about 10 minutes.

Step 4/5

Remove pan from the heat and raise vegetables with fish from the steamer. Arrange vegetables on a plate and cover with red snapper. 

Step 5/5

Serve garnished with cilantro.