Flavorful Steamed Red Snapper with Soy-Ginger Glaze
This exquisite steamed red snapper recipe is not only incredibly quick to prepare using the microwave, but it also bursts with flavor thanks to a delectable soy-ginger glaze. Perfectly flaky and tender, this dish is ideal for a healthy weeknight dinner and versatile enough to feature in special gatherings. If you don’t have a steamer, no problem! You can easily improvise with a vegetable steamer or a cooling rack placed in a frying pan. Enjoy this culinary delight served over rice or alongside seasonal vegetables for a complete meal.
4
Servings
N/A
Calories
7
Ingredients
Ingredients
red snapper fillet
1 lb (fresh, skinless)
light soy sauce
1 tablespoon (as-is)
sugar
1 tablespoon (granulated)
fresh ginger
1 teaspoon (finely grated)
garlic
1 clove (minced)
black pepper
1/8 teaspoon (ground)
salt
1/8 teaspoon (as-is)
Instructions
1
In a small bowl, whisk together the light soy sauce, sugar, grated ginger, minced garlic, black pepper, and salt to create a flavorful marinade.
2
Prepare your steaming setup by placing a steaming rack or vegetable steamer in a large frying pan. Add a few inches of water to the pan and bring it to a boil.
3
While the water is heating up, arrange the red snapper fillet on the steaming rack in a single layer.
4
Generously brush the fish with the prepared soy-ginger mixture, ensuring even coverage to infuse maximum flavor.
5
Once the water is boiling, carefully place the steaming rack with the snapper over the boiling water and cover it tightly with a lid.
6
Steam the fish for about 10 minutes, or until it easily flakes with a fork, indicating it is fully cooked.
7
For extra flavor, brush the fish with the soy-ginger mixture a couple of times during the steaming process.
8
Serve immediately, garnished with fresh herbs if desired, and enjoy your healthy and delicious meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary cooking method for this red snapper recipe?
The primary cooking method is steaming, which can be done using a traditional steamer setup on a stove or a microwave for a quicker preparation.
How many servings does this recipe provide?
This recipe is designed to provide 4 servings.
How long should I steam the red snapper?
The fish should be steamed for approximately 10 minutes, or until it easily flakes with a fork.
What ingredients are needed for the soy-ginger glaze?
The glaze consists of light soy sauce, granulated sugar, finely grated fresh ginger, minced garlic, black pepper, and salt.
Can I use a different type of fish if red snapper is unavailable?
Yes, you can substitute red snapper with other white, flaky fish such as tilapia, cod, or sea bass, though cooking times may vary slightly based on thickness.
What can I use if I don't have a professional steamer?
You can improvise by placing a vegetable steamer or a cooling rack inside a large frying pan with a few inches of boiling water.
Is it necessary to use fresh ginger?
While fresh ginger provides the best flavor and aroma for this Asian-inspired dish, you could use ground ginger in a pinch, though the taste will be less vibrant.
How do I know when the fish is fully cooked?
The fish is done when the flesh is opaque and flakes easily when tested with a fork.
Can I make this recipe in the microwave?
Yes, the description mentions that this recipe is incredibly quick to prepare using a microwave-safe steaming dish.
Should the red snapper have skin on or off?
This specific recipe calls for 1 lb of fresh, skinless red snapper fillets.
Can I substitute the sugar in the glaze?
Yes, you can substitute the granulated sugar with honey or maple syrup for a slightly different flavor profile.
Is this recipe considered healthy?
Yes, steaming is a low-fat cooking method that preserves the nutrients and natural flavor of the fish, making it a healthy dinner option.
How should I serve the steamed red snapper?
It is best served immediately over a bed of rice or alongside seasonal steamed vegetables.
Can I add spiciness to the glaze?
To add heat, you can mix in a teaspoon of red chili flakes or a small amount of Sriracha into the soy-ginger marinade.
What is the purpose of brushing the fish twice with the glaze?
Brushing the fish during the steaming process helps to build layers of flavor and ensures the fish remains moist and well-seasoned.
Can I use dark soy sauce instead of light soy sauce?
Light soy sauce is preferred for its saltiness and thinner consistency; dark soy sauce is thicker and sweeter and may drastically change the color and salt balance.
How should I store leftovers?
Leftover fish should be stored in an airtight container in the refrigerator for up to 2 days.
How do I reheat the steamed snapper?
Reheat gently in the microwave at a lower power setting or steam it briefly again to prevent the fish from becoming rubbery.
Can I use frozen red snapper fillets?
Yes, but ensure the fillets are completely thawed and patted dry before applying the glaze and steaming.
Is this dish suitable for special occasions?
While quick enough for a weeknight, the elegant presentation and vibrant flavors make it versatile enough for special gatherings.
What herbs are recommended for garnish?
Fresh cilantro, sliced green onions, or even Thai basil would make excellent garnishes for this dish.
Can I prepare the marinade in advance?
Yes, you can whisk the soy-ginger mixture together a few hours in advance and store it in the fridge until ready to use.
Does the recipe require a specific type of garlic?
The recipe calls for one clove of fresh garlic, minced, for the best flavor infusion.
How much water should I put in the pan for steaming?
You should add a few inches of water, ensuring it is deep enough to produce steam for 10 minutes but not high enough to touch the fish.
Should the water be boiling before I add the fish?
Yes, you should bring the water to a boil first, then carefully place the rack with the snapper over the boiling water.
Is the lid necessary during steaming?
Yes, the pan must be covered tightly with a lid to trap the steam, which is what cooks the fish.
What is the texture of the fish after steaming?
The fish becomes incredibly flaky, tender, and moist when steamed correctly.
Can I use this glaze for other types of seafood?
Absolutely; this soy-ginger glaze works wonderfully with salmon, shrimp, or even scallops.
Does this recipe contain many calories?
While specific counts aren't provided, steamed fish with a light soy-based glaze is typically a low-calorie, high-protein meal.
Is this dish gluten-free?
Standard soy sauce contains wheat; to make this dish gluten-free, use tamari or a certified gluten-free soy sauce.