Steamed Ginger Fish With Rice – a delicious recipe with long-grain rice, snapper, ginger strips, green onions, cilantro, soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cook rice in a large saucepan of boiling salted water for 10-12 mins, until just tender. Drain.
2
Meanwhile, bring a wok or large pan of water to a boil. Season fish to taste. Place 1/2 the ginger in a lined bamboo steamer basket. Top with fish and remaining ginger.
3
Place covered steamer basket over simmering water. Steam for 5-6 mins. Sprinkle fish with 1/2 each of the onion and cilantro. Continue steaming for a further 5-6 mins, until cooked when tested.
4
Heat soy and oil in a small saucepan on medium heat, stirring, for 1-2 mins.
5
Transfer fish to serving plates. Drizzle with soy mixture. Sprinkle with remaining onion and cilantro.
6
Serve fish with rice and lime wedges.
501
kcal
Calories
9
g
Fat
97
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups long-grain rice, 4 None large snapper fillets, 1/4 cup ginger strips, 6 None green onions, shredded, and more.
Yes, Steamed Ginger Fish With Rice falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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