Steamed snapper with wok-tossed capsicum and sprouts
0
Points®
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 sprouts
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.
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