Light, flaky and delectably moist, this simple, healthy dish is taken to new heights with the freshness of lime, ginger and tossed greens.
4x 150g skinless fillets of snapper
2 kaffir lime leaves, finely shredded
300g/ 2 medium tomatoes, seeded and cut into 1cm cubes
2 limes, zest 1 lime and juice 2
2 tablespoons olive oil
1 tablespoon fish sauce
freshly ground black pepper
Half fill a wok with water and bring to the boil. Meanwhile place a disk of baking paper into the base of a 10inch bamboo steamer. Using a sharp knife make poke 10 holes in the paper to allow the steam through when cooking. Place the fish onto the paper and sprinkle on the kaffir lime leaves. Cover with the lid and place on the wok. Steam for 5-7 minutes till the fish is white and firm. Make the tomato dressing. In a small mixing bowl combine the tomatoes, lime zest and juice, olive oil, fish sauce and black pepper.
Rest the fish for 2-3 minutes, then using an egg lifter or fish slice gently remove the fillets to a serving plate. Pour over the tomato dressing. Serve with steamed vegetables such as broccoli, asparagus, beans or Asian greens that have been tossed with fresh grated ginger and a dash of soy sauce. Serve with brown rice. Serves 4
Tips: The options for dressings are endless. Add your favourite herb, or try some ginger. It’s great with fish and can be mixed into the dressing, or shredded on top of the fillets when steaming. For a light meal, serve with a fragrant green salad and steamed rice.
Replace the snapper with any firm, white-fleshed fish. If on a budget, try frozen New Zealand Hoki fillets.