- 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).
- 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.
- Add garlic and chilli and stir-fry for 1 minute or until fragrant. Season fish with pepper and serve with vegetables and lemon wedges.
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).