EYH MEMBER RECIPE: Steamed Snapper with Ginger & Shallot

Gluten Free, Cow’s Dairy Free, Fructose Free, Diabetic Friendly, Paleo friendly, Low Carb

What you’ll need… 

• 4 pieces of snapper, or any flaky white fish
• 4 slices peeled fresh ginger

SAUCE

• ¼ cup fresh ginger, peeled and grated finely
• ¼ cup chopped garlic
• ¼ cup chopped shallots ( if you are sensitive to sulphur, leave out)
• ¼ cup sesame seeds
• 2 tbsp raw organic apple cider vinegar
• 2 tbsp toasted sesame oil
• ¼ cup tamari ( gluten free soy sauce)
• 2-3 spring onions, thinly sliced (garnish)

How to make…

Fish: Bring a small amount of water to boil in a pot large enough to hold a two-tier bamboo steamer. (If you don’t have a bamboo steamer, a vegetable steamer is fine). Put a heatproof plate in each of the steamer baskets. Place 2 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.

Sauce: Combine the ginger, shallots ( spring onions),  garlic and sesame seeds in a small bowl. Heat oil in a fry pan/ skillet over medium-high heat, being careful not to burn. Add ginger mixture and cook, stirring, until fragrant (approx. 1 minute).
Add sesame oil. Allow the mixture to become hot before adding tamari and cooking for a further 1 minute.
Transfer the fish to a deep platter and discard the ginger slices. Pour the sauce over the fish and garnish with fresh corriander.

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