Steamed Red Snapper
Steamed Red Snapper - So simple and yet so ideal for fish lovers
Healthy, because
Even smarter
Nutritional values
In the USA, the "red snapper" is considered a good catch, and not only because of its delicate taste: the predatory fish also scores points for its boneless, very protein-rich and extremely low-fat meat.
Curiosity is understandable for the still relatively unknown Red Snapper, but scepticism is unnecessary: experts from the Federal Research Institute for Nutrition and Food in Karlsruhe have thoroughly tested the imports available from us - and found them to be good.
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 527 mg | (13 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 69 μg | (35 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 201 mg | |||
| Cholesterol | 138 mg |
Ingredients
- Ingredients
- 1 pc fresh ginger (about 10 grams)
- 1 Organic orange
- 1 Red snapper fillet (about 900 grams, ready to cook)
- 4 scallions
- 1 garlic clove
- 4 Tbsps soy sauce
- 1 tsp Raw cane sugar
- 2 Tbsps Canola oil
- 1 Tbsp sesame oil
Kitchen utensils
Preparation steps
Peel ginger root and finely chop.
Rinse orange in hot water and wipe dry. Remove zest with a peeler, then cut into fine strips. Juice orange.
Rinse the fish inside and out under cold water. Pat dry and slit the skin with a sharp knife.
Cut out 2 sheets of aluminum foil (about 50 x 30 cm) (approximately 20 x 12 inches), place on work surface and fold up edges. Place fish on each sheet.
Top fish with orange juice and zest and half of ginger. Place in a steamer basket and steam, covered, over a pot of boiling water for 15-20 minutes.
Meanwhile, rinse scallions, shake dry and cut into narrow strips. Peel the garlic and chop finely.
Combine scallions, garlic and remaining ginger in a bowl, then stir in soy sauce and sugar. Remove the fish from the steamer, place on a platter and sprinkle with scallion mixture.
Heat the canola and sesame oil in a small pot until very hot. Pour over the fish and serve immediately.
