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Steamed snapper with wok-tossed capsicum and sprouts

Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Ingredients

lemon(s)

1 medium, sliced

fresh thyme

1 cup(s), (8 lemon thyme sprigs)

Snapper, raw

600 g, (4 x 150 g fillets) boneless skinless

Brussels sprout

500 g, coarsely shredded

red capsicum

1 medium, thinly sliced

yellow capsicum

1 medium, thinly sliced

garlic

2 clove(s), sliced

fresh red chilli

1 whole, thinly sliced

lemon(s)

1 medium, cut into wedges

Instructions

  1. Line a 30cm bamboo steamer with baking paper. Place steamer over a wok or saucepan of simmering water (ensure base of steamer does not touch water).
  2. Arrange lemon slices and thyme over fish. Place fish in steamer. Steam, covered, for 6–8 minutes or until just cooked through (see note). Meanwhile, heat a non-stick wok over medium-high heat. Stir-fry sprouts and capsicums with 2 tablespoons water for 5 minutes or until softened.
  3. Add garlic and chilli and stir-fry for 1 minute or until fragrant. Season fish with pepper and serve with vegetables and lemon wedges.
Notes
TIPS: You can use any firm white fish fillets for this recipe. Cooking time will vary depending on the thickness of the fish. Try adding 2 cups (340g) steamed brown rice to serve or swapping snapper for 500g skinless lean chicken breast fillets (fat trimmed, halved).

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