Recipe: Steamed Red Snapper with Black Bean Sauce

Black bean sauce is found in most supermarkets in the Asian food section. Any firm, white fish fillet substitutes well for the Red Snapper. You can also use a whole fish, just make 3, deep, diagonal gashes on each side of the fish. For steaming use a traditional Chinese steamer, an electric steamer, or simply make your own stovetop steamer using steamer cookware.

Food weight: 4.0

INGREDIENTS:

Two 6-ounce red snapper fillets

1 tablespoon black bean sauce

3 garlic cloves, peeled and chopped

1 teaspoon oyster sauce

1/2 teaspoon sugar

1/2 teaspoon dry white wine, such as Chardonnay

1/4 teaspoon kosher salt

3 tablespoons extra-virgin olive oil

1 red bell pepper, seeded and cut into thin strips

2 scallions – one finely chopped and 1 cut into thin strips

3 sprigs fresh cilantro

DIRECTIONS:

Place the fish on heat proof plate that fits inside the steamer. Mix the black bean sauce, garlic, oyster sauce, sugar, wine, and salt. Whisk in the olive oil. Add 1 teaspoon finely chopped red pepper and the finely chopped scallion. Generously brush the sauce on the fish. Place the plate in steamer and steam over briskly boiling water until fish turns opaque and flakes easily with a fork about 10 to 12 minutes depending on the thickness of the fish. Remove the fish to a platter and garnish with the red pepper, scallion, and cilantro.

Serves 2

NUTRITION

Per 6-ounce serving:

Food weight: 4.0

Calories: 396

Fat: 23 g (< 1 g EPA, < 1g DHA, <1 ala="ala" font="font" g="g">

Saturated Fat: 3 g

Cholesterol: 63 mg

Sodium: 417 mg

Carbohydrate: 10 g

Dietary Fiber: 3 g

Sugars: 5 g

Protein: 37 g