Steamed Snapper With Mushrooms

1. 1

   Cut mushrooms into thin slices.

2. 2

   Line 2 (10-inch) bamboo steamer sections with parchment paper. Place 2 bok choy halves on each paper. Lay a fillet over each pair of bok choy. Sprinkle evenly with ginger; top with mushrooms. Stack steamer sections, and cover with bamboo lid.

3. 3

   Bring to a boil just enough water to submerge bottom rim of steamer in a large, deep-sided skillet. Steam fish 10 minutes or until it flakes easily with a fork.

4. 4

   Meanwhile, heat oils together in a small saucepan over low heat. Transfer cooked fish and vegetables on parchment to serving plates. Drizzle with hot oil mixture, and sprinkle with green onions and cilantro. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.