Steamed Whole Baby Snapper

Steamed Whole Baby Snapper

A simple and delicious way to enjoy fish.
Prep Time 10 mins
Cook Time 16 mins
Total Time 26 mins
Cuisine Fish & Shellfish, Mediterranean
Servings 3 People


  • 700 g Baby Snapper
  • 2 Green Shallots
  • 20 g Ginger Peeled & sliced
  • 3 Baby Bok Choy Halved & washed
  • 2 Tbsp Sweet Soy Sauce
  • 2 tsp Sunflower Oil
  • 1 tsp Sesame Oil
  • 1/4 tsp Chilli Paste


  • Rinse fish cavity & pat dry with paper towel. Score or slash the flesh with a knife on either side behind the head of the fish (this assists in more even cooking).
  • Line a large bamboo steamer with baking paper. Take a small knife & slash 3-4 small holes into the paper to allow the steam through.
  • Place fish into the steamer & wrap the tail in lightly greased foil as it may be sticking out of the steamer. Cut the shallots into slices at a slight diagonal & cut the ginger into thin strips. Place half of the combined shallots & ginger into the steamer & top with the fish then add the remaining ginger & shallots.
  • Place the steamer over a wok or frying pan of simmering water & cover with lid. Cook fish for approx 6 minutes. Lift lid & place bok choy along either side of the fish, cover & continue to cook for a further 10 minutes approx. Remove from heat & stand covered for 2 minutes. Discard foil from tail.
  • Combine sauce ingredients in a covered container and shake well. Plate fish & pour the sauce over the fish & bok choy.
  • Serve with steamed rice.


Calories :284
Kilojoules :1183
Fat :11.2
Carbohydrate :1.2
Protein :44.3
Sodium :291
Saturated Fat :1.2
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